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TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • 2 bone-in pork loin chops (1/2 to 3/4 inch thick)
  • 2 tablespoons butter
  • 1/2 pound fresh or frozen rhubarb, chopped
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon
  • 1-1/2 teaspoons minced fresh parsley

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper; add pork chops and shake to coat. In a skillet, cook the chops in butter until juices run clear. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender. Serve over pork chops. Sprinkle with parsley. Yield: 2 servings.
Originally published as Pork Chops with Rhubarb in Taste of Home December/January 2002, p11

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Pork Chops with Rhubarb

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MY REVIEW
mileybrown User ID: 6052282 204681
Reviewed Jun. 21, 2011

"Very interesting..served with rice. may put a little more honey next time.."

MY REVIEW
tayer User ID: 4671670 103988
Reviewed Mar. 29, 2011

"The rhubarb sauce is very tasty, but needs way more than 1 Tbsp of honey - more like at least 3. I didn't measure but kept adding "to taste". Still mildly tart, but edible."

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