Pork Chops with Poached Rhubarb

Yields 2-3 servings

Pork is known to pair very well with sweeter flavor profiles. Pork loin with stewed apples, pork ribs with brown sugar barbecue sauce, bacon with maple syrup, ham with pineapple and cherries—the list goes on. When late spring brings an abundance of rhubarb well into the summer, pairing pork with rhubarb is a no-brainer. 

In an effort to retain the vibrant pink color that rhubarb so generously provides, we decided to gently poach it with some ginger and coriander, plus a hit of our Strawberry Rhubarb Living Vinegar to balance out the sweetness. Pork chops can be swapped out for another cut that’s a bit leaner if preferred, and can easily be grilled for a little smokiness.

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Assembly

Step 1
Place rhubarb, ginger, Strawberry Rosé Vinegar, water, sugar, and coriander into a small sauce pot. Simmer until rhubarb is just soft enough to pierce easily with a toothpick or paring knife. Remove from heat and set aside.

Step 2
Season pork chops with salt and pepper. Sear in heavy pan, then baste with garlic, sage, and butter. Set aside and let rest. Serve with poached rhubarb.

Note: If you’d like to grill the pork chops, you can either place the pan directly onto your grill or heat the butter, garlic, and sage in a small pot and brush it over the pork while cooking. It can also be omitted altogether if preferred.

Ingredients

1.5-2 cups Rhubarb, cut into 2 cm (1 inch) sections

8 slices Ginger, thinly sliced

2 tsp Strawberry Rosé Living Vinegar

¾ cup Water

½ cup Sugar

1 pinch Whole coriander

2 Pork chops

Salt and Pepper

6 Garlic cloves

¼ cup Unsalted butter

2 sprigs

Sage

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