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About the Dish

6 ounces Rhubarb
3 ounces Crusty Bread
1/4 cup Peachdish Spiced Brown Sugar
1 sprig Rosemary
2 each Porterhouse Bone-in Pork Chop
1 pat Butter
4 ounces Broccolini
Per Serving
Calories 660
Total Fat 29 g
Saturated Fat 10 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 160 mg
Sodium 1060 mg
Total Carbohydrates 44 g
Dietary Fiber 4 g
Sugar 18 g
Protein 55 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal. Sheri is the author of The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South and The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011. Sheri won the 2011 AIWF Foundation Scholarship for Recipe Writing presented in honor of Julia Child. Sheri’s work has appeared in Gravy (named 2014 Publication of the Year by James Beard Foundation), Southern Living, Better Homes and Gardens, Fine Cooking, Eating Well, People Country, Gilt Taste, Eater, The Kitchn, NPR’s Kitchen Window, USA Today, The New York Times, The Washington Post, The Chicago Tribune, The Atlanta Journal-Constitution, The TimesPicayune, The News & Observer, The Charlotte Observer, Pittsburgh Post-Gazette, Garden and Gun, The Local Palate, Epicurious, Eatocracy, Taste of the South, Food Republic, The Daily, Our State, WNC Magazine, Living in Style, Cornbread Nation 3 and 4, and numerous other magazines and cookbook anthologies, syndicated newspaper columns, websites, and blogs, such as Bitter Southerner, The Daily South, and The Kitchn.


Heat oven to 350° F. Prepare your mise en place: Cut rhubarb into bite-size pieces. Cut bread slices into 3/4-inch cubes. Pick and finely chop rosemary leaves; measure 1/2 teaspoon (reserve any extra for another use). Trim tough ends off broccolini stems and discard, then cut stems from florets, and split any thick stems in half lengthwise.
In a mixing bowl, stir together rhubarb, bread cubes, Spiced Brown Sugar, chopped rosemary, 1/4 teaspoon kosher salt and remaining 1/8 teaspoon pepper.
Season pork chops with 1/4 teaspoon kosher salt and 1/8 teaspoon ground pepper.
In a large, oven-safe skillet (preferably cast-iron) heat 1 teaspoon cooking oil and butter over medium-high heat. Add the pork chops and cook, undisturbed, until browned on the bottom, about 3 minutes. (When they’re sufficiently browned, they’ll release from the pan easily.) Turn chops over and brown the other side.
Spoon the rhubarb mixture around the chops.
Carefully cover pan tightly with foil and transfer to the oven. Set timer for 15 minutes.
While chops are cooking, pile broccolini on a heavy baking pan. Drizzle with remaining 1/2 teaspoon cooking oil, sprinkle with remaining 1/4 teaspoon kosher salt, and toss to coat. Spread evenly on pan in a single layer.
When timer sounds, uncover chops and add broccolini pan to the oven. Continue cooking chops until an instant-read thermometer inserted into the center of a chop registers 145° F, about 8 minutes longer. (It’s OK if the meat is still slightly pink, but the juices should show no traces of pink or red.) Cook broccolini until lightly browned and tender, 8-10 minutes. Let the chops rest 5 minutes before serving with rhubarb dressing and broccolini. Enjoy!