Pork Chops with Rhubarb Chutney

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(Paleo, GAPS, AIP Stage 1 Reintro)

Pork Chops with Rhubarb Chutney | Phoenix Helix

“Springtime is the land awakening.” ~ Lewis Grizzard

I Love Rhubarb.

I grew up with a rhubarb plant in my back yard. Every spring, my mother would send me outside to gather some stalks, and when I was young, the plant seemed almost as big as me. My mother would make jam and pie, and it seemed that summer had officially begun.

As an adult, I feel a childlike excitement when it comes into season. When I first see those gorgeous red stalks, rain is usually pouring down and frost is still a threat, yet I feel optimistic, like rhubarb holds a promise that summer is on its way.


I’d never tried a savory recipe with rhubarb until today. I must say, I’ve been missing out! This recipe is easy enough to prepare on a weeknight, but delicious enough to serve at a dinner party. It was inspired by this one from Bon Appetit. Enjoy.

P.S. If you’re looking for a sweet rhubarb recipe, check out my guest post on Empowered Sustenance: Rhubarb Lemon Lovin’ Muffins.


1/3 cup honey
1/3 cup apple cider vinegar
1/2 Tbsp. finely grated fresh ginger (increase to 1 Tbsp. if you’d like more heat)
1 large garlic clove, pressed
1 tsp. cumin (AIP stage 1 reintro)
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. black pepper (AIP stage 1 reintro)
1-1/2 lbs. rhubarb, sliced
1/2 cup chopped onion
1/4 cup raisins
4 pork chops
sea salt


  1. Preheat oven to 400 degrees.
  2. Set pork chops on the counter and sprinkle both sides with sea salt.
  3. Make the chutney:  In medium saucepan, add the first 8 ingredients (honey through black pepper). Turn heat to medium-high and stir to blend. Add the rhubarb, onion and raisins, stir again. Continue cooking until rhubarb starts to soften and sauce thickens. (5-7 minutes). Turn off heat and set aside.
  4. Heat large oven-safe skillet over medium-high heat. Add pork chops to dry pan & sear 2 minutes each side.
  5. Spoon half the chutney over the pork chops and then put the skillet in the preheated oven and cook for 6-10 more minutes, depending on how thick your pork chops are. (They’re done when the meat temperature is 140 degrees).
  6. Be careful taking the skillet out of the oven; remember that the skillet handle is HOT.
  7. Plate the pork chops and spoon the remaining rhubarb chutney on top. Pour any remaining juices from the skillet on top as well. Serve!

AIP Note: Cumin is a seed-based spice and black pepper is a fruit-based spice. Both are eliminated during the first 30 days of the AIP, but are considered Stage 1 Reintroductions – one of the first foods to reintroduce.

A Little Rhubarb Trivia

You can thank Ben Franklin for bifocals, lightning rods and rhubarb. In 1770, he sent a crate of rhubarb from London, to his friend John Bartram in the Colonies. The plant, native to central Asia, had been introduced to Europe by traders. Rhubarb first appeared in American seed catalogs in 1829, and soon became a popular ingredient in pies (and now pork chop recipes.)

If you’ve successfully reintroduced seed-based spices, try this recipe too!
Honey Mustard Broccoli Salad

Honey Mustard Broccoli Salad

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This post is linked to the following blog carnivals:
Whole Food Friday, Fresh Bites Friday, Fight Back Friday, What Am I Eating?, Simple Meals Friday, Sunday School, Make Your Own Monday, Healthy Tuesday, Family Table Tuesday, Tuned In Tuesday, Traditional Tuesday, Fat Tuesday, Waste Not Want Not Wednesday, Allergy Free Wednesday, Well Fed Wednesday, Gluten Free Wednesday, Real Food Wednesday, Party Wave Wednesday, Wildcrafting Wednesday, Whole Foods Wednesday, Tasty Traditions, Simple Lives Thursday, Thank Your Body Thursday, Pennywise Platter, Wellness Wednesday, Eating Inside the Box,

Pork Chops with Rhubarb Chutney | Phoenix Helix
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20 thoughts on “Pork Chops with Rhubarb Chutney

  1. Pingback: Pork Chops with Rhubarb Chutney | Paleo Digest

  2. This recipe does sound good! I am not a fan of rhubarb but my husband and oldest son absolutely love it. I would be more than willing to give this one a try.

    Thanks for sharing on our Healthy Tuesdays Blog Hop! Kerry From Country Living On A Hill

  3. Found you via Empowered Sustenance’s site…tried your Lemon Muffins…and now this recipe. Both will be in my recipe file permanently. Thanks so much for sharing!

  4. I know next to nothing about rhubarb! I’ve had it in jam once and a pie once. It’s an enigma to me! Pinning this. It looks so yummy I just might break out and try it. 🙂

    Thanks for linking up to Wellness Wednesday – please consider joining us again this week! 🙂

  5. I’m diabetic (one of my auto-immune issues) and I find that Omitting the honey from savoury recipes doesn’t really detract from them that much. And rhubarb is great with pork, fish and poultry. If it seems *too* sour, you can cook it with a little chopped apple.

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  7. Pingback: 20 of the Best Paleo Pork Chops Recipes

  8. We made this recipe, substituting apple for raisins, and it was delicious! One question, we used 1 1/2 cups rhubarb instead of 1 1/2 lbs as the recipe called for, as that seemed like a lot. Is that what you meant?

    • No. I loooove rhubarb, and it really cooks down. I think 1-1/2 lbs. usually works out to 4 cups, but I’m glad you liked it with a smaller amount. Sauces are meant to be flexible. 😉

    • I love the idea of a linkup that helps you use what’s in your CSA box or garden. I’ll happy to link up some recipes.

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  11. This recipe is legit! It is delicious. My first time cooking with rhubarb. I left out black pepper sub marjoram. It needs a hit of something to ground it the way black pepper would, or a little more sweet. Ideas anyone?

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