Rhubarb Pork Chops
Take your weeknight dinner game to the next level with these irresistible Rhubarb Pork Chops, a perfect balance of savory and tangy flavors! Juicy, bone-in pork chops are pan-seared to golden perfection, then simmered in a luscious sauce made with fresh rhubarb, honey, brown sugar, and a splash of balsamic vinegar, creating a delightful sweet-tart glaze. Enhanced with the earthy aroma of fresh thyme and rich chicken stock, this 35-minute recipe is both quick and elegant, ideal for busy nights or special occasions. Serve these tender, flavor-packed pork chops with roasted vegetables or creamy mashed potatoes to create a memorable, restaurant-quality meal right at home. Perfectly suited for fans of seasonal cooking, this dish highlights rhubarb’s unique brightness in an unexpected savory role.
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Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups fresh rhubarb (sliced into 1/2-inch pieces)
- 0.25 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 0.5 cup chicken stock
- 1 teaspoon fresh thyme
Directions
Step 1
Season both sides of the pork chops with salt and black pepper, ensuring an even coating.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until browned. Remove the pork chops from the skillet and set aside.
Step 3
Lower the heat to medium and add butter to the skillet. Once melted, add the sliced rhubarb and sauté for 2-3 minutes until it begins to soften.
Step 4
Stir in the honey, brown sugar, and balsamic vinegar. Cook for 1-2 minutes, allowing the sugar to dissolve and the rhubarb to become tender.
Step 5
Pour in the chicken stock and sprinkle with fresh thyme. Simmer for an additional 2 minutes, stirring occasionally.
Step 6
Return the pork chops to the skillet, nestling them into the rhubarb mixture. Spoon some of the sauce over the chops.
Step 7
Cover the skillet with a lid and cook for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Step 8
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Step 9
Serve the pork chops hot, topped with the rhubarb sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
| Serving size | (1402.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2678.9 |
| Total Fat 165.4g | 0% |
| Saturated Fat 57.4g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 620.4mg | 0% |
| Sodium 3065.1mg | 0% |
| Total Carbohydrate 83.7g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 72.3g | |
| Protein 201.8g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 371.1mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 3416.6mg | 0% |
Source of Calories