Pork Loin Chops with Roasted Rhubarb

Page 226

| Course Type: Main Courses

(1 review)

Tags: summer pork rhubarb meat with fruit pork with fruit spring keeper

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A very nice dish! Absolutely recommended! We reduced the cooking time of the rhubarb by approximately 10 minutes (too impatient), and because our pork chops were smaller than those recommended (see below) we reduced their cooking time from 7 to 5 minutes, and the meal turned out perfectly.

There was one thing however which kept me wondering. For 6 servings, the book suggests 6 pork loin chops of 8-10 oz. (250-315 g) each. We had 4 chops of 150 g each plus slightly more rhubarb and they easily covered the rhubarb, but I doubt you would have been able to fit a lot more meat in a single layer on top of the given amount of rhubarb.

We served this with the Garlic Fennel Wedges from the same book, a perfect combination!

(edited 22nd March 2012) (0) comment (3) useful  

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