This week our ingredient was pork. I purchased a couple of local, organic pork chops at one of our farmer’s markets here to try. I was hoping they would be good, because they were expensive. There are very few pigs raised around here, so the pork sells for $12-$15/pound. Doesn’t take much to add up there.
The complimentary ingredients I used this week were almonds, APPLES, cinnamon, cloves, and sage.
I made this recipe about a month ago, and unfortunately, I didn’t do the write-up then like I thought I did. I did jot down what I did for the sauce, but that was all. So today, as I’m typing this, I’m stuggling to remember exactly what I did. It was a pretty easy recipe, so if you follow this recipe, yours should turn out just fine.
I really liked this dish. I loved the sweet-tart of the Rhubarb-Applesauce. It paired nicely with the rich pork. My pork was pretty fatty, so the tartness also helped cut through that fat.
Pork with Rhubarb-Apple Sauce
Serves 2
2 thick pork chops
Almonds, finely ground (this is where I forgot quantity-probably about 3/4 cup
1 tablespoon finely chopped fresh sage
Salt and Pepper to taste
Rhubarb-Apple Sauce (see recipe below)
1. Mix together the finely ground almonds, chopped sage, and salt and pepper to taste.
2. Coat both sides of the pork chops in the nut mixture. Place in the refrigerator for 15-30 minutes, which will help the coating adhere.
3. Over medium heat, heat about 2 teaspoons olive oil in a large saute pan. When hot, place pork chops. Cook on one side until nuts are golden, then turn and sear other side. Reduce heat and cook until meat is cooked to your preferred doneness. (Unfortunately, this is where having notes would have helped. I don’t remember the time it took. My pork chops weren’t thin, but also not real thick. If yours are really thick, you may need to place the pan in the over to cook through without burning the nuts.
4. Top with the Rhubarb-Applesauce and serve.
1 cup rhubarb, chopped (I used frozen I grew this summer)
3 apples, peeled, cored, and chopped
1/4 cup white sugar
1 tablespoon maple syrup
1/8 tsp cloves
1/2 tsp cinnamon
Combine all ingredients in a medium saucepan. Cook over medium to medium low heat until apples and rhubarb are tender, about 15-20 minutes. When tender, use a fork to mash until chunky.

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