A friend of mine and I were on the phone and she asked, "what do you do with rhubarb?" My only response at the time was, "I make jam." But then I got to thinking I wonder what else I can do with rhubarb. So I headed to the grocery store, my greatest source of inspiration, to ponder (and get groceries). As I was picking up some fresh fruit I saw rhubarb and decided to pick some up and as I passed the apples it hit me...PORK! I have often made pork chops marinated in a citrus rub or with apples so maybe adding a little tang with rhubarb would work too. How to balance the tang was my next question. as I drove home I figured it out, hard cider and I was in luck I still had one bottle in the fridge!
This MUM was actually on a Sunday. Because (hanging my head in shame because it is already July and I am just now posting), I made this recipe on Memorial Day weekend. Since we have traditions on that holiday Monday I had to move this to Sunday, because I am not going to mess with tradition. Okay, sometimes I will but not this one. :)
2 long stalks of rhubarb chopped, about 2-3 cups
1 bottle of Hard Apple Cider
4-6 Pork Chops
Mrs. Dash Caribbean Citrus Seasoning
Prep: Combine rhubarb and cider into a bowl. Refrigerate 2 hours-overnight.
-Place pork chops in a 9 x 13 pan or marinating pan
-Pour the cider and rhubarb mixture over the chops. Cover and chill for 2-8 hours (depending on if you are making this during the work week or on the weekend).
-Remove rhubarb, place in a bowl and set aside for later
-Place pork chops on a plate and sprinkle with the Mrs. Dash seasoning
-Preheat your grill
-Grill the chops until they are done, about 6-8 minutes per side depending on thickness
-While chops are grilling, put rhubarb in a small sautee pan on the stove on low-medium heat
-Add a tablespoon or two of agave nectar and simmer on low-medium heat until the rhubarb is softened and looks similar to applesauce.
-Place a pork chop on your plate
-Top with the rhubarb
-Add you favorite vegetables on the side