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| Pork Loin Chops With Roasted Rhubarb |
Hits: 2 |
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| Date Added: |
November 20, 2008 |
| Calories: |
120 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Main Dish, Pork, Copy Cat / Restaurant |
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| Ingredients: |
=== RHUBARB ===
1 pound rhubarb
cut into slices 3/4" thick
1 large yellow onion
2 tablespoons extra-virgin olive oil
1/4 cup reduced-sodium chicken stock
1/2 teaspoon whole allspice
Kosher salt
Freshly-ground black pepper
1/4 cup brown sugar - (firmly packed)
=== PORK ===
6 pork loin chops, 1" thk - (8 to 10 oz ea)
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly-ground black pepper
1 cup apple juice
1 teaspoon cornstarch
1 tablespoon water
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Preheat an oven to 375 degrees. Butter the bottom of a roasting pan just large enough to hold the chops in a single layer.
- To roast the rhubarb, combine the rhubarb, onion, olive oil, stock, allspice, and a sprinkle each of salt and pepper in the prepared pan. Toss to combine and spread the mixture out in an even layer. Cover the pan with aluminum foil and roast until the rhubarb and onion are tender, about 30 minutes. Remove the pan from the oven, uncover and sprinkle the rhubarb mixture with the brown sugar. Stir to distribute the sugar evenly and spread the mixture out again in an even layer.
- Remove the pork chops from the refrigerator 20 minutes before roasting. Brush or rub the chops on both sides with the olive oil and season with salt and pepper.
- Preheat a large, heavy fry pan over high heat until very hot. Working in batches if necessary, add the chops to the pan and sear for 2 minutes. Turn the chops over and sear for 1 minute. Transfer the chops to the roasting pan, arranging them in a single layer on top of the rhubarb; reserve the fry pan. Roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 150 degrees for well-done, about 7 minutes. Transfer the chops to warmed plates and cover loosely with aluminum foil.
- Pour off any fat from the fry pan, set over medium heat and pour in the apple juice. Bring to a boil and cook until reduced to about 1/3 cup, 4 to 5 minutes. Add any liquid from the rhubarb mixture in the roasting pan to the fry pan and reduce the heat to low.
- In a small bowl, dissolve the cornstarch in the water. Whisk the cornstarch mixture into the fry pan a little at a time and simmer until the sauce thickens slightly, 2 to 3 minutes. Add the rhubarb mixture, mix well and heat through. Spoon some of the rhubarb mixture over each chop. Serve immediately.
- This recipe yields 6 servings.
- Comments: Pork loin chops, like beef porterhouse steaks, have both the loin and the tenderloin, separated by the rib bone. In this good springtime dish, they are roasted on a bed of onions and rhubarb that provides a fruity, slightly tart accent. Select firm rhubarb stalks - red or green will do - with bright, glossy skin. Avoid very thick or very thin stalks; both are sometimes stringy. Discard the leaves, which are toxic and should not be consumed.
Notes:
Recipe adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 120 |
Calories from Fat 67.1% |
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| Total Fat |
9g |
| Cholesterol |
0mg |
| Sodium |
4mg |
| Carbohydrate |
9g |
| Dietary Fiber |
1g |
| Protein |
1g |
| Points 3 |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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