Pork Chops with Rhubarb Chutney (Paleo, GAPS, AIP Stage 1 Reintro)

This post may contain affiliate links. Click here to see what that means.

Jump to Recipe

pork chops on a tray with chutney on top

“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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pork Chops with Rhubarb Chutney (Paleo, GAPS, AIP Stage 1 Reintro)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Eileen Laird
  • 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)
  • 11/2 lb. 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 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).
  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!


  1. 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.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

You May Also Be Interested In

Credit: recipe photograph taken by Christina Feindel

Do You Have My Books?

18 comments on “Pork Chops with Rhubarb Chutney (Paleo, GAPS, AIP Stage 1 Reintro)”

  1. Delicious! Thanks for the great recipe! I subbed dried cherries for the raisins since that’s all I had. I might try reducing the acv next time around but it was a really excellent complement to the pork cutlets I used.

  2. I make a rhubarb cranberry compote, more like a savory jam, with rhubarb, ginger, cinnamon, turmeric, cloves – no sugar – sometimes add strawberries or blueberries. And like your sauce, it is used to enhance meats, like turkey or chicken in my case. We like to make bacon, avocado, lettuce wraps, and this sauce is good on that as well.

    1. 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.

  3. 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?

    1. 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. 😉

  4. 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.

  5. 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! 🙂

  6. 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!

  7. I was able to harvest just enough rhubarb from our young plants this year for a pie. It was wonderful! I’ve also never tried a savory dish with rhubarb but will have to keep that in mind for the following years.

  8. 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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll to Top