Pork Chops With Rhubarb Sauce

• 4 pork chops, 1 inch thick (2.5 cm)
• salt & freshly ground black pepper
• 3 tablespoons vegetable oil
• 3/4 cup orange juice
• 2 tablespoons granulated sugar
• 2 teaspoons chopped rosemary
• 2 cups rhubarb, cut into 2 inch pieces (5 cm)
• 12 green onions, cut into 2 inch lengths (5 cm)

1. Season chops with salt and pepper.
2. In a large skillet that has a lid, heat oil on medium high heat.
3. Brown pork chops 4 minutes per side.
4. Remove from pan and keep warm.
5. Discard any fat, then add orange juice, sugar and rosemary to pan.
6. stir sugar and deglaze pan.
7. Add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole.
8. Return chops and any accumulated juices to the pan.
9. Add onions, cover and cook 4 to 6 minutes or until chops are cooked through.

pork chops, salt, vegetable oil, orange juice, sugar, rosemary, rhubarb, green onions

Taken from www.food.com/recipe/pork-chops-with-rhubarb-sauce-60442 (may not work)