I have rhubarb that I need to use and this seemed a good idea. I have no idea, nor do I want to know, how my market had good-looking rhubarb this time of year, but I'll take it. This dish is hearty and perfect for this time of year, so just suck it up. We'll cook something meat-free soon.
Pan-Seared Pork Chop with Rhubarb BBQ Sauce
- 1 boneless pork chop
- 1 c. rhubarb, diced
- 2 cloves garlic, minced
- 2 T. sugar
- ½ c. water
- 1 T. Worstershire sauce
- 2 T. red onion, finely diced
- 1/4 Serrano pepper, seeds and ribs removed and finely diced
- 2 T. ketchup
- 1 tsp. apple cider vinegar
- 2 c. rainbow chard, stalks removed and roughly chopped
- Olive oil
Heat 1 T. of oil in a small pot. Add the onion and Serrano, season with salt, and let them soften for 5-6 minutes. Add in one of the garlic cloves and stir to combine. Add in the vinegar, let it cook for a minute, then add in the Worstershire, rhubarb, sugar, ketchup and water. Season again lightly with salt and pepper and let the sauce simmer while you cook the pork and chard.
Season the pork chop with salt and pepper. Heat 1 T. of oil in a pan and add the pork. Cook for 4 minutes on each side; remove the pork and let it rest for at least five minutes.
While the pork rests, reduce the heat on the pan and add the garlic, stirring it in so that it permeates the oil. Add the rainbow chard and toss it to coat it all in the oil. Season with salt and pepper and cook the chard until it wilts completely; approximately 4-5 minutes. Plate the chard. Slice the pork and plate it on top of the greens. Top the pork with the rhubarb sauce.