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Rhubard Compote and Pork Chops

I love rhubarb because it's a vegetable that thinks it's a fruit.


When I made this for dinner, my son said: "I actually really like it!! I didn't expect to!"


Any parent knows that that is high praise. Good way to get him to eat veggies.


Sweet and tart rhubarb compote is the perfect compliment to the juicy richness of pasture raised pork chops. This rhubarb sauce is super easy to make, and adds a touch of elegance to the meal.


Ingredients:

4 pasture raised pork chops

Salt and pepper


4 cups of chopped rhubarb stem

1/2 cup raisins

1 cup cider

1 small onion, diced

2 - 4 tbs honey

Dash of cinnamon

1 tbs balsamic vinegar

1 tbs arrowroot powder



Combine all ingredients except the chops, salt and pepper in a medium pot. Bring it to a boil, then reduce heat to a simmer.



Cook the pork chops your favorite way, which can be as simple as frying in a heavy pan for about 5 minutes per side, till they reach an internal temperature of about150F.



Pro tip: If the chops have a nice fat cap and you love the fat, give it time to render. After the meat has cooked on both sides, cook them standing up, fat side down, for at least 10 minutes to really heat the fat through. Otherwise the fat is rubbery and unappealing.


Serve the pork chops smothered in rhubarb compote.



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