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Pork Chops with Rhubarb-Onion Jam & Braised Kale

 1 bunch rhubarb
 1/4-1/3 cup sugar
 1/2 red onion, sliced thin
 Splash of oil or butter for pan
 Pork Chops (2-4 chops). Allow to come to room temp on counter for 30 minutes.
 1 cup sweet wine
 Greens: spinach, kale, chard, etc, washed and torn to bite-sized pieces
 Salt and Pepper
 Splash of apple cider vinegar

Chop off a half inch of the ends of the rhubarb and discard (also toss any of the mildly toxic leaves if still attached) and chop the remaining stalks into half-inch pieces (one bunch should yield 2-3 cups) and put into a deep-sided skillet or small pot. Add in 1/4-1/3 cup sugar, and allow to sit for 15 minutes or so, until some of the juices begin to run.


Gently turn on the heat under the rhubarb & sugar until it starts to bubble, and then lower the heat and simmer about 10 minutes so it breaks apart. Remove from heat and cool. You're only going to need about a cup of this jam for the recipe, so store any extra in the fridge and use as a dessert topping or mixed into your morning yogurt and granola.


* If rhubarb is out of season, try pears, apples or figs instead. Chop and core the fruit if needed, and cook down with 2 tbsp of maple syrup. If it gets too dry, add a little water. Pass through a blender or food mill if needed.


Slice your onion in half through the root end, and then thinly slice into half-moons.


Time for the chops! Turn your oven to 350. Pat them dry, and lightly season both sides. In an oven safe skillet, melt a little butter or oil and sear each side for 3-4 minutes. Put the whole skillet into the oven for 10 minutes to bake.


Take the skillet out of the oven and remove the chops to a plate. Keep them warm under foil or in a warming oven. Leave about a tablespoon of the drippings in the pan and pour off (discard) the rest.


Add the sliced onions to the drippings and set over medium heat on the stovetop again, stirring for a minute or two. Add the wine and bring the heat up to high to reduce. Stir in about 1 cup of the rhubarb jam and turn off the heat. Use a spatula and scrape all of the onion-rhubarb jam into a small bowl. Cover to keep warm while you finish the greens.


In the same skillet, cook your greens-- add in a little oil if needed to coat the bottom of the pan and quickly stir fry. Crack in some salt and pepper, and a small splash of apple cider vinegar. Two minutes for spinach, three to five minutes for sliced kale. Plate the chops, the greens and the onion-rhubarb sauce together and serve!