This week at market: strawberries, honey mushrooms, English peas, asparagus, rhubarb (finally!), spring onions, apple cranberry cider, yogurt, smoked gouda, rosemary sausage. Plus boneless pork chops from the butcher, pasta and honey goat cheese from Cheesetique, and a loaf of challah from the bakery.
As a Mother’s Day treat to myself, I made an all-rhubarb meal Sunday evening. Dinner was pork chops with rhubarb barbecue sauce, and roasted peas. To drink: rhubarb collins with the last of my beloved Cascade Mountain (OR) gin. And dessert: strawberry rhubarb goat cheese tart. It was divine, and a cheery taste of spring despite the pouring rain outside. The rhubarb barbecue sauce was the perfect sweet and sour counterpart to the pork. Aside from the gin, vinegar, olive oil and salt, this was an all-local dinner as well. Click below for the pork recipe, & beverage and dessert photos.
Recipe: Pork Chops with Rhubarb Barbecue Sauce
Ingredients:
- 2 boneless pork chops (1″ thick)
- Spanish salt – or sea salt and smoked paprika
- olive oilsauce:
- 2c rhubarb, sliced
- 1 spring onion, white bulb part, chopped (or 1 sm onion)
- 1/2c honey (Virginia)
- 1/3c white vinegar
- 1″ piece of fresh ginger, peeled and grated
Instructions:
Combine all sauce ingredients in small saucepan. Heat over medium-high to boiling, then reduce heat to low and simmer 30 minutes. Puree with hand blender or blender till smooth. (This makes enough sauce for at least 4 pork chops.)
While sauce is cooking, preheat over to 375*. Coat pork chops with Spanish salt and bring to room temperature. Heat cast iron skillet over medium-high, add a splash of olive oil and sear pork chops, 3 minutes on each side. Top each with a spoonful of sauce and cover, cook in oven for 6-8 minutes. Top with additional sauce and serve.
Enjoy!
7 responses so far ↓
1 MamaBird/SurelyYouNest // May 13, 2008 at 12:27 pm
I really need to cross that river. No strawberries sighted in DC yet! And rhubarb collins, hmmm, interesting idea!
2 foodietots
Twitter: foodietots
// May 13, 2008 at 2:43 pm
@MamaBird – The strawberries were really starting to look good this past weekend, hopefully the rains didn’t wash them all away! And strawberry festival season is coming up…
I saw the rhubarb collins recipe in Gourmet mag a few years ago, and anxiously await rhubarb season every year since. The rhubarb and gin are just fabulous together!
3 Nicole // May 14, 2008 at 8:30 am
Hey there! Can yo post your recipe for the strawberry rhubarb goat cheese tart? Little G LOVES strawberries so this would probably go over well with him. Would the rhubarb BBQ sauce go well with chicken you think? I love rhubarb myself and love to make a basic rhubarb pie every year. The drink sounds divine.
4 WasabiBratwurst // Jun 17, 2008 at 3:49 pm
Yummy! I absolutely love rhubarb and finally noticed it has started to pop up at the local market again. A couple weeks back I made a strawberry rhubarb tart with a phyllo dough crust. I actually had to use a store bought strawberry rhubarb spread mixed with fresh strawberries since I couldn’t find any fresh rhubarb at the time.
Any chance we can get that tart recipe? I would love to try it out. In the meantime I’ll work on that Rhubarb Collins!
5 foodietots
Twitter: foodietots
// Jun 18, 2008 at 11:57 pm
@WasabiBratwurst – Yes, I will post that tart recipe this week. I also have a Rhubarb Mojito recipe to post, that’s even better than the Collins…starts with the same syrup though. Mmm. I have a jar of the syrup in the freezer so I can make a batch later in the summer too, since I think our rhubarb season is winding down here.
Thanks for stopping by!
6 anika001 // Sep 20, 2011 at 12:44 pm
hmmm..It looks yummy! Thank you for the post! I love it!
anika001´s last blog post post ..Zebra Print Bedding
7 piumini moncler sale // Nov 24, 2011 at 4:40 pm
elastico Moncler sito ufficialeinside vita, vita convergenti, curva di profilo forma. Lotus decoro