Hearty pork chops with pickled rhubarb
House and Leisure's star ingredient for the month of August is rhubarb – with its refreshing, earthy taste it offers some sweetly zingy possibilities. Find the recipes for rhubarb mazarin pie, caramelised rhubarb with cardamom ice cream, rhubarb ice pops with strawberries, rhubarb chutney with rosemary, rhubarb tartlets with Italian meringue and chequered rhubarb and acai pie in our #HLNextGenIssue. Before indulging in those sweet treats, however, fortify your tastebuds with this recipe for pork chops and pickled rhubarb.
pork chops with pickled rhubarb, garlic chive butter and a red onion and radish salad
For the pickled rhubarb:
2T white vinegar
2 rhubarb stalks
For the garlic chive butter:
100g butter, softened
2T chives, chopped
2 garlic cloves, peeled and chopped
A pinch of salt
2 pinches of ground black pepper
For the salad with red onion and radish:
40g lettuce, rinsed
1 bundle of radishes, rinsed and halved
1/2 red onion, thinly sliced
1T balsamic vinegar
3T olive oil
For the pork chops:
4 good-quality pork chops
Butter, for frying
4 rosemary sprigs
Salt and ground black pepper
For the pickled rhubarb, first make a syrup by bringing the vinegar, sugar and water to boil in a saucepan, stirring until the sugar has dissolved. Pour into a jar when cool. Using a mandolin or cheese slicer, shred the rhubarb lengthwise, combine with the syrup and refrigerate.
Make the garlic chive butter by beating the butter, and adding the chopped chives and garlic, and seasoning with salt and pepper.
To prepare the salad, place the lettuce and radishes in a bowl, mix in the onion slices and drizzle with balsamic vinegar and olive oil.
Fry the pork chops in butter and rosemary, and season with salt and pepper.
Serve the chops with the garlic chive butter, pickled rhubarb and the salad.