Pork chops with rhubarb, onion, and raisin chutney

1 Servings

Ingredients

Quantity Ingredient
½ cup Golden raisins
½ cup Hot water
2 tablespoons Balsamic or red wine vinegar
1 pinch Ground cloves
1 pinch Ground nutmeg
2 tablespoons Sugar
2 tablespoons Vegetable oil
4¾ Inch pork chops, trimmed
Salt and freshly ground pepper
1 medium Onion, finely chopped
1½ cup Diced fresh rhubarb

Directions

In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg, and sugar and let stand. In a large skillet heat the vegetable oil over moderately high heat. Season the pork chops with salt and pepper and cook until browned on both sides. Transfer browned chops to a shallow baking dish and place in a 300 degree F. oven. In the drippings in the skillet cook the onion, stirring occasionally, until tender. Add the raisin mixture, bring to a boil, and stir. Add the rhubarb, do not stir in the rhubarb, cover and let simmer for 5 minutes. Stir the mixture and cook, uncovered, for another 3 minutes or until the rhubarb is just tender.

Return the pork chops to the skillet with any juices that have collected in the baking dish. Adjust seasoning with salt and pepper.

Yield: 4 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8854 Posted to MC-Recipe Digest V1 #556 by Angele Freeman <jfreeman@...> on Apr 7, 1997

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