Wednesday, May 02, 2007

Pork Chops with Rhubarb Sauce

Okay, I was watching "Everyday Food" on PBS on Sunday, and they did this recipe...of course, I'll list what I actually did, not what they told me to do! (I enjoy the show, but those New Yorkers have no idea what is available in the supermarkets of rural America...honestly, they said that you could get rhubarb year round in the produce can't even get it at the store in the summer here...maybe the farmer's market, or 95% of backyards!)

Okay, here it is!

Brown 4 (or more) pork chops in a little bit of olive oil.

In a sauce pan, cook 1/2 an onion in a little bit of olive oil

In a small bowl mix 1/2 c. dried currants (or raisins, if that's what is in your pantry) with 1/4 c. water and 1 T. balsamic vinegar

Add to sauce pan 2 c. chopped rhubarb, bowl of water, currants, etc. and 3 T. white sugar

Cook until thickened and mushy, serve over pork chops.

We had it with leftover brown rice and brussel sprouts (frozen ones, naturally!)

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