Guest writer: Mary Eloisa,LPCC, NC from Eating With Reverence
A four-course Spring/Summer meal from the Santa Fe Farmers’ Market.
Course #3: Pork Chops with Rhubarb Sauce
Adapted from Eating Well
Ingredients:
1 tablespoon fresh thyme leaves, chopped, or 1/2 teaspoon dried
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
1/2 cup fresh apple juice
1/2 cup beef broth
2 tablespoons honey
3 medium shallots, thinly sliced
1 1/2 cups sliced fresh rhubarb
1 teaspoon butter
Preparation
- Preheat grill to medium-high.
- Combine thyme, oil and 1/4 teaspoon each salt and pepper in a small bowl. Smear evenly all over pork chops.
- Combine juice, broth, honey, shallots and the remaining 1/4 teaspoon each salt and pepper in small sauce pan.
- Cook on med-high, uncovered, until reduced by about half, 10-15 min minutes.
- Stir in rhubarb and return to stove top stirring often, until the rhubarb is beginning to break down, 10-15 min minutes more.
- Stir in butter.
- Oil the grill rack. Grill the pork chops, turning once, until cooked through, 2 to 3 minutes per side.
- Serve with the rhubarb sauce.
Click here to get Course #1: Roasted Beet Salad with Fried Goat Cheese Croutons
Click here to get Course #2: Roasted Spring Vegetables with Arugula Pesto
Click here to get Course #4: Raspberry Chili Thumbprint Cookies