Pork chops with rhubarb & grains

BBC Good Food - - Easiest Ever -

Don’t be fright­ened to try rhubarb with savoury food. This beau­ti­ful sea­sonal fruit be­haves sim­i­larly to ap­ple here, com­ple­ment­ing the pork and adding a pinch of sharp­ness. Give it a go, we’re sure you’ll love it.

SERVES 2 PREP 10mins COOK 30 mins EASY

190g rhubarb, cut into 5cm lengths

1 red onion, cut into wedges

3 gar­lic cloves, bashed with skin on

1 tbsp bal­samic vine­gar olive oil, for driz­zling

1 tbsp but­ter

2 rose­mary sprigs

2 pork chops

250g pouch mixed grains (we used Mer­chant Gourmet)

100ml chicken stock pars­ley, to serve

1 Heat oven to 200C/180C fan/gas 6. In a small roast­ing tin, toss the rhubarb, onion wedges and gar­lic with the bal­samic vine­gar, a lit­tle olive oil and some sea­son­ing. Roast in the oven for 20 mins.

2 Mean­while, melt the but­ter over a high heat and fry the rose­mary. Add the pork and cook for 2 mins on each side un­til nicely browned, then re­move from the heat. Take the roast­ing tin out of the oven and add the grains and chicken stock and mix to­gether. Add the meat and the rose­mary to the roast­ing tin, plac­ing the chops on top. Roast for 10-12 mins fur­ther, or un­til the pork is cooked through. Serve each chop with a big spoon­ful of the grains, scat­tered with pars­ley.

GOOD TO KNOW fi­bre • 2 of 5-a-day

PER SERVING 735 kcals • fat 38g • sat­u­rates 14g • carbs 45g • sug­ars 7g • fi­bre 9g • protein 48g • salt 0.5g

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