Pork Chops With Rhubarb, Onion, And Raisin Chutney

Recipe Ingredients

1/2 cup	80g / 2.8oz	Golden raisins
1/2 cup	118ml	Hot water
2 tablespoons	30ml	Balsamic or red wine vinegar
1		Ground cloves
1		Ground nutmeg
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Vegetable oil
4		Pork chops, 3/4" thick - trimmed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - finely chopped (medium)
1 1/2 cups	219g / 7.7oz	Diced fresh rhubarb

Recipe Instructions

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 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8854 broadcast 04-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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