Aromatic Pork Meatballs with Lemon and Cannellini Bean Broth by Rob Hobson
Prep time: 10 mins
Cooking time: 20 mins
Easy
Serves:
4
Pork Chops With Rhubarb, Apple And Ginger Chutney
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Perfectly cooked pork chops, balanced with a warmly flavoured chutney to make a hearty, wholesome meal.
Prep time: 10 mins
Cook time: 15 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4 thick pork chops or loin steaks
For the chutney
1
onion, peeled and sliced
4
rhubarb sticks, cut into large chunks*
1
cooking apple, peeled, cored and sliced
1
garlic clove, peeled
1 x 1.25cm
piece root ginger, peeled and grated
150ml
pure apple juice
2 tablespoons soft dark brown sugar
Method
Step 1
Preheat the grill or griddle pan to medium. Alternatively, prepare the barbecue. Cook the chops for about 8-10 minutes each side for 2-3cm thickness.
Step 2
Place all the ingredients for the chutney in a small pan, cover and simmer for about 5 minutes until fruit is soft but not too mushy.
Step 3
Serve the chops with a large dollop of chutney, mashed potato and seasonal green vegetables.
Tips and Serving Suggestions
If rhubarb is not in season use an extra cooking apple.
Method
Step 1
Preheat the grill or griddle pan to medium. Alternatively, prepare the barbecue. Cook the chops for about 8-10 minutes each side for 2-3cm thickness.
Step 2
Place all the ingredients for the chutney in a small pan, cover and simmer for about 5 minutes until fruit is soft but not too mushy.
Step 3
Serve the chops with a large dollop of chutney, mashed potato and seasonal green vegetables.
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