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
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