|Pork Loin with Rhubarb-Tomato Chutney Sauce.|
A week or so ago, neighbor Maggie brought us a jar of freshly made Rhubarb-Tomato Chutney along with the recipes for the Chutney and for Pork Chops or Loin glazed with the Chutney. The Chutney keeps in the fridge for up to 6 weeks, but I got around to using it on Sunday. I had bought a pork loin on sale at Sobey's with this recipe in mind. Here's the recipe:
Pork Chops With Rhubarb-Tomato Chutney
With boneless pork chops and some made-in-advance Rhubarb-Tomato Chutney, it's a simple matter to create this savory entree. Serve with sauteed cabbage or baked sweet potatoes. (The recipe for the Chutney is included below.)
Four 5-ounce boneless pork chops (may substitute thick slices of pork tenderloin) I used the thick slices of pork tenderloin.)
1 cup Rhubarb-Tomato Chutney (recipe follows)
1 tablespoon corn oil or other flavorless vegetable oil
1/3 cup chicken broth or reduced-sodium chicken broth
Freshly ground black pepper
Chopped cilantro or chives, for garnish (optional)
Place the thick slices of pork loin (or pork chops) and 1/2 cup of the Tomato-Rhubarb chutney in a resealable plastic food storage bag, then seal and squeeze to evenly coat the meat. Refrigerate for at least 15 minutes and up to 1 hour.
|Slice pork loin into thick slices.|
|Marinate with rhubarb-tomato chutney.|
|Pork loin with Rhubarb Chutney.|
|Pork loin with black currant applesauce as side.|
|Pork loin really moist.|
Here's the recipe for the Rhubarb-Tomato Chutney
Makes about 3 cups
This flavorful chutney recipe makes more than you need for the pork chops. Use what's left over to enliven almost any curry or grilled or roasted chicken, duck or pork.
Since the chutney is stored cold, it does not require processing in a boiling water bath. It will keep for up to 6 weeks in the refrigerator. It also may be frozen in plastic containers or sturdy glass preserving jars for up to 6 months; thaw in the refrigerator before using.
1 tablespoon chopped red or yellow onion
1 tablespoon finely chopped ginger root
1 tablespoon yellow mustard seeds
3 sprigs thyme (or 1/4 teaspoon dried thyme)
1/2 tablespoon 1/2-inch-long strips of orange zest
1/2 teaspoon crushed allspice berries or cardamom seeds, pods removed
Generous 1/4 teaspoon salt
2/3 cup sugar
1/2 cup cider vinegar
1 3/4 cups 1/2-inch pieces rhubarb (about 3/4 pound well-trimmed stalks
1/4 cup coarsely chopped dried cherries or whole golden raisins
1 large firm tomato, peeled, seeded and coarsely chopped
In a lidded, medium nonreactive saucepan over medium-high heat, combine the onion, ginger, mustard seeds, thyme, orange zest, allspice or cardamom, salt, sugar and vinegar. Bring to a boil and cook, covered, for 3 minutes. Add the rhubarb and cherries or raisins and stir. Reduce heat to medium and cook, covered, for 3 minutes. Discard the thyme sprigs, if using. Add the chopped tomato and cook, uncovered, for about 3 minutes or until it is just cooked through but still holds some shape. (The chutney may seem somewhat fluid, but it will thicken a bit when cooled.) Store, refrigerated, in tightly capped glass jars.
Thanks to friend Maggie, I have yet another way to use rhubarb.