Pork Chops with Sweet Onion-Rhubarb Sauce
Serving Size: 4
Sweet onion Sauce:
1 tablespoon olive oil
1
large Vidalia onion -- or other sweet onion, sliced
Salt
and pepper
¼ cup chicken broth
2
cups rhubarb -- diced
¼ cup red wine vinegar -- or balsamic
for a stronger flavor
¼ cup brown sugar
Pork:
1 tablespoon olive oil
24
ounces pork loin chops -- four--6 ounce
Ground coriander
-- to taste
Salt and pepper -- to taste
¼ cup fresh chives -- minced,
for garnish, optional
Heat the oil in a medium Dutch oven over medium heat. Add the onions, season with salt and pepper,
reduce the heat to low and sauté until golden brown; about 7-8 minutes.
Add the broth, rhubarb, vinegar and brown sugar and cook,
until the rhubarb has broken down; about 5 minutes.
Meanwhile, heat the remaining olive oil in a large non-stick skillet over
medium heat. Season the pork chops with coriander, salt and pepper and cook until brown; about 5 minutes and cook on the other
side, 5 minutes more or until done. If desired, pour sauce over chops in pan or just serve sauce over chops on plates.
Per
Serving (excluding unknown items): 266 Calories; 13g Fat (43.4% calories from fat); 23g Protein; 15g Carbohydrate; 2g Dietary
Fiber; 53mg Cholesterol; 98mg Sodium.
Exchanges: 3 Lean Meat; 1/2 Vegetable; 0
Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
