'Tis the season for rhubarb... Recently I was checking out a fabulous website all about rhubarb, and I had a revelation! I've really only ever had it as dessert sauce or pie - the savory possibilities had never occurred to me! So I tried out a recipe for pork chops with rhubarb and sage. Yes, rhubarb will be pork's backstage pass onto the veggie blog.
This recipe contains no sugar, which means the rhubarb sauce comes out quite sour, almost like a lemon-herb sauce, but with that amazing complex flavor of rhubarb.
Marinate 3-4 pork chops in:
1/3 cup olive oil
1/4 cup chopped, crushed fresh sage leaves
1/4 tsp salt
Fresh ground pepper
2 cloves garlic
Set on top of 3 cups chopped rhubarb, and bake at 400F for 30-40 minutes, or until the pork is browned and the rhubarb is bubbling.
I also made another sauce, a delicious sweet barbecue sauce:
Boil together in a pan until the sauce is thick:
2 cups chopped rhubarb
1/3 cup sugar
Juice of 1 orange
2 Tbs Dijon mustard
1 tsp onion powder or 1/3 cup grated onion
This would be fantastic on grilled chicken or pork, or maybe even tofu...