|2 servings||calories per servings 590||protein serving 61 g||carbs per serving 44 g||total fat per serving 18 g|
This recipe is adapted from Sheri Castle’s cookbook, “Rhubarb.” Apples and pork might be a classic duo, but no apple can hold a candle to the rhubarb in this dish. Even though rhubarb mellows when cooked, it remains interesting and flavorful. The delicious juices from the roasting pork and rhubarb mingle with the aromatic spices to flavor the bread, making the dressing a little crisp and sticky on the edges and tender in the center.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||44 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat oven to 350° F.
• Cut rhubarb into bite-size pieces.
• Cut bread into 3/4-inch cubes.
• Pick and finely chop rosemary leaves; measure 1/2 teaspoon (save any extra rosemary for another use).
• Discard tough broccolini stems. Separate florets from tender stems. Halve any thick stems lengthwise.
In a bowl, toss together rhubarb, bread, sugar, measured rosemary, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
Season pork chops on all sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a large, ovenproof skillet over medium-high heat. Add butter and 1 teaspoon cooking oil. When butter starts to foam, add pork chops. Cook without disturbing until browned on bottom, about 3 minutes.
• Flip chops. Cook without disturbing until browned on other side, 2-3 minutes.
• Spoon rhubarb mixture around chops.
• Cover skillet, and transfer to oven. Bake 15 minutes.
While chops bake:
• On a baking sheet, toss broccolini with 1/2 teaspoon cooking oil and 1/4 teaspoon kosher salt.
• Spread in a single layer.
• When chops have cooked 15 minutes, add broccolini pan to oven. Cook until broccolini is lightly browned and pork juices run clear, about 8 minutes.
Note: This will yield a juicy chop with a slightly rosy center. You make bake chops longer if you prefer your pork opaque throughout.
• Let chops rest 5 minutes.
• Divide chops, rhubarb dressing and broccolini between 2 plates. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...