Pork Chops with Rhubarb

From Cooking with Pomiane (Modern Library Food)

Cookbook

Author(s): Edouard de Pomiane, Peggie Benton, Elizabeth David

Page 129

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

7 years ago

★ ★ ★ ★ ★ 5/5

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DH said this was a 5, How could you get any better?

It's basically pork chops with applesauce, but with rhubarbsauce instead. Interesting is that the rhubarb is parboiled (to remove the acid), then cooked with butter and a "lump" of sugar. I put in what I thought was a lump, tasted it halfway through the cooking and added more ” maybe as much as 1/4cup altogether, I didn't measure.

It was good.

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