“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. Enjoy.Print
Pork Chops with Rhubarb Chutney (Paleo, GAPS, AIP Stage 1 Reintro)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 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 lb. rhubarb, sliced
- 1/2 cup chopped onion
- 1/4 cup raisins
- 4 pork chops
- sea salt
- Preheat oven to 400 degrees.
- Set pork chops on the counter and sprinkle both sides with sea salt.
- 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.
- Heat large oven-safe skillet over medium-high heat. Add pork chops to dry pan & sear 2 minutes each side.
- Spoon a small amount of the chutney on top of each pork chop (reserving the rest for later). 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).
- Be careful taking the skillet out of the oven; remember that the skillet handle is HOT.
- Plate the pork chops and spoon the remaining rhubarb chutney on top. Pour any remaining juices from the skillet on top as well. Serve!
Keywords: paleo, gaps, aip stage 1 reintro, pork chops with rhubarb chutney
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Photo credit: Christina Feindel