Pork chops with rhubarb, honey, ginger and hazelnuts

Pork chops with rhubarb, honey, ginger and hazelnuts

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Honey, ginger and hazelnuts – all from the pantry – make these pork chops very special indeed. Bashing the meat tenderizes it and cuts the cooking time on these chops. The rhubarb can be prepared in advance and warmed through before serving. Grill or pan-fry as you like, finishing off in a hot oven if the chops are especially hefty. Serve with soft polenta, roasted potatoes or some cooked barley, spelt or farro.

Ingredients

Quantity Ingredient
4 x 3cm thick bone-in pork chops
3 tablespoons vegetable oil
1 teaspoon ground ginger
4 tablespoons honey (or use maple syrup)
salt
freshly ground black pepper
30g hazelnuts, finely chopped or crushed
300g rhubarb, cut into 3cm pieces

Method

  1. Place the pork chops between two sheets of clingfilm or greaseproof paper and, using a rolling pin, pound the fleshy part down to flatten slightly.
  2. Mix together 2 tablespoons of vegetable oil, half the ginger, 3 tablespoons of the honey, 1 teaspoon of salt and 2 tablespoons of the hazelnuts and rub over both sides of the pork. Refrigerate for at least 2 hours (overnight or throughout the day is best).
  3. When ready to cook the pork, preheat the grill or pan to a medium-high heat.
  4. Put the rhubarb into a saucepan with the remaining tablespoon of honey, the remaining 1/2 teaspoon of ginger and 2 tablespoons of water and cook over a low heat until tender, about 6–10 minutes. Season the rhubarb with a bit of salt and pepper and keep warm.
  5. Grill the pork chops on one side for 4–6 minutes, then turn over and grill on the other side for a further 4–6 minutes, until caramelized and cooked through. Remove from the grill and rest for 5 minutes.
  6. Serve the chops on the bone, or cut the meat off the bone into slices. Serve the meat sitting on a puddle of warm rhubarb, along with any of the meat resting juices. Scatter with the remaining hazelnuts and serve.
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