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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Sunday, June 14, 2015

Rhubarb-Cherry Sauce for Pork Chops


Rhubarb... I just don't know. 




We signed up for our CSA (Community Supported Agriculture) box again this year. We loved it so much last year and we ate everything, except the rhubarb. This year I was determined to try to use it up so I thought I'd make this sauce to accompany pork.  

The recipe comes from Martha Stewart.  Here's what you need:




1/2 cup dried cherries
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 an onion
250 grams rhubarb (2 cups diced)
3 tablespoons sugar
Pinch of ground nutmeg
Salt and pepper
4 pork chops



Soak the cherries in 1/4 cup hot water and the balsamic vinegar for about 10 minutes until softened.


Dice the onion.


And the rhubarb.


Heat the oil in a large pan and cook the onion about 5 minutes until softened. Add the rhubarb, sugar and cherry mixture.  


Bring to a boil and simmer for 10 minutes until rhubarb is softened. Add a little water if it gets too dry.  Season with nutmeg, salt and pepper. 


While the sauce is cooking, season the pork chops with salt and pepper and grill or pan-sear them until cooked through. Smother the chops in the sauce and serve!


I served the pork and sauce with a quinoa-bulgur mixture and fresh asparagus. 

So... the sauce is pretty tasty, with a nice sweet and sour flavour, but I'm still not convinced about rhubarb. It seems like it's always mixed with other fruit and tons of sugar to make it palatable.  I am going to give it one more chance to see whether I actually like it or not. 

Enjoy!  

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