Pork Chops with Rhubarb and Red Onions

Shutterstock Photo ID: 2313436775

Makes 2 servings

200g forced rhubarb stems, cut into 5cm lengths
1 red onion, cut into wedges
3 garlic cloves, bashed with skin on
1 tbsp balsamic vinegar
Extra virgin olive oil for drizzling
Salt and black pepper
1 tbsp butter
2 rosemary sprigs + extra to serve
2 pork chops
100ml chicken stock
Small bunch of basil or parsley to serve (optional)

METHOD

Heat the oven to 200C/180C fan. In a small roasting tin, toss the rhubarb stems, onion wedges and garlic with the balsamic vinegar, a little olive oil and some seasoning. Roast in the oven for 20 mins.

Meanwhile, melt the butter over a high heat and fry the rosemary for two minutes. Add the pork and cook for 2-3 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven, add the chicken stock and mix well. Place the chops and the rosemary into the roasting tin on top of the vegetables. Roast for 10-12 mins further, or until the pork is cooked through. Scatter with basil leaves or chopped parsley.

Serve with mashed potatoes, baked potato wedges, pre-cooked grains, or brown rice. Add a large side salad or a serving of steamed green veg such as broccoli or kale.