Ingredients
- 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 lb. rhubarb, sliced
- 1/2 cup chopped onion
- 1/4 cup raisins
- 4 pork chops
- sea salt
Instructions
- 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!
Notes
- 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