Pork Chops with Rhubarb, Onion, and Raisin Chutney
- 1/2 cup golden raisins
- 1/2 cup hot water
- 2 tablespoons balsamic or red wine vinegar
- Pinch of ground cloves
- Pinch of ground nutmeg
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 4 3/4 -inch pork chops, trimmed
- Salt and freshly ground pepper
- 1 medium onion, finely chopped
- 1 1/2 cups diced fresh rhubarb
- In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg, and sugar and let stand.
- In a large skillet heat the vegetable oil over moderately high heat.
- Season the pork chops with salt and pepper and cook until browned on both sides.
- Transfer browned chops to a shallow baking dish and place in a 300 degree F. oven for 10 minutes or until cooked through.
- In the drippings in the skillet cook the onion, stirring occasionally, until tender.
- Add the raisin mixture, bring to a boil, and stir.
- Add the rhubarb, do not stir in the rhubarb, cover and let simmer for 5 minutes.
- Stir the mixture and cook, uncovered, for another 3 minutes or until the rhubarb is just tender.
- Add any juices that have collected in the baking dish to the sauce.
- Adjust seasoning with salt and pepper.
- Serve warm over pork chop.
golden raisins, water, balsamic, ground cloves, ground nutmeg, sugar, vegetable oil, pork chops, salt, onion, fresh rhubarb
Taken from www.foodnetwork.com/recipes/pork-chops-with-rhubarb-onion-and-raisin-chutney.html (may not work)