Ingredients :
3 cups fresh chopped, rhubarb (1/2 inch chunks)
1 tablespoon coconut oil
1/4 cup chicken broth (you can sub water or white wine)
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon, minced fresh ginger
1/2 cup chopped green garlic (you can sub leeks)
1 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon cardamom
1 cinnamon stick
salt and pepper
4 pork chops
2 tablespoons coconut oil
cumin
salt & pepper
1- Heat coconut oil in a saucepan over medium heat, add green garlic and ginger and saute for a few minutes, until green garlic begins to brown.
2- Next add honey, cumin, coriander, cardamom and cinnamon stick, and apple cider vinegar. Saute until honey is dissolved.
3- Add rhubarb and chicken stock.
4- I placed the lid on at this point for a few minutes (3-4 mins) to help the rhubarb cook through.
5- Remove the lid and saute until rhubarb is tender. It’s best to prepare the chutney about 2 hours in advance, to help the flavors meld.
For the pork-
1- Sprinkle pork with cumin, salt and pepper on both sides.
2- Heat a large frying pan on medium high heat and add coconut oil.
3- Add all 4 pork chops (if they fit) and cook until the first side is golden brown, then flip to cook the second side.
4- Cooking time will vary depending on thickness, I check to see if it is cooked through to my liking, by just cutting a little piece off the side.
source: rubiesandradishes
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