Pork Chops, with Rhubarb, Red Onion & Tarragon

30 mins

2 servings

Introduction

The tart rhubarb is the perfect accompaniment for the pork, with the richness of our Red Onion Chutney and the fragrance of the tarragon

Pork Chops, with Rhubarb, Red Onion & Tarragon

Ingredients

Pork Chops - one per person

A jar of our Red Onion Chutney

100gms Rhubarb (per 2 chops)

2 sprigs of tarragon

A generous drizzle of rapeseed oil


How to make

Pre-heat the oven to 200C

Fry the pork chops till golden and brown and sear the fatty edge

Place the browned pork chops into an oven proof dish

Generously dollop several teaspoons of our Red Onion Chutney around the dish

Chop the rhubarb in rough centimeter coins and scatter in and around the pork

Pinch the tarragon around the dish too

Finish with a generous drizzle of rapeseed oil

Bake in the oven for 20-25mins

Serve with minted new potatoes and greens

Ingredients

Pork Chops - one per person

A jar of our Red Onion Chutney

100gms Rhubarb (per 2 chops)

2 sprigs of tarragon

A generous drizzle of rapeseed oil