Rhubarb adds a wonderful sharpness to a savoury dish, give this dish a try as we get closer to summer.

Ingredients:

190g rhubarb
1 red onion
3 garlic cloves
1 tbsp balsamic vinegar
Olive Oil
1 tbsp butter
2 rosemary springs
2 pork chops

Grab your pork chops here and olive oil can be brought from these local businesses.

Method:

Heat your oven to 200 degrees.

Chop the rhubarb into chunks, the onion into wedges and bash the garlic, but leave the skin on. Toss the rhubarb, onion and garlic with the balsamic vinegar, a little olive oil and seasoning in a small roasting tin and roast for around 20 minutes.

While it is roasting, melt the butter over a high heat and add the rosemary. Fry it off and then add the pork. Cook for two minutes on each side until nicely browned. Take them off the heat and add the meat to the roasting tin with the chops on top.

Roast for a further 12 minutes and serve with vegetables, grains or potatoes.

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