Recipes

Pork Chops with Apple + Rhubarb Pan Sauce


Rhubarb is in the air! and everywhere!
Our go-to’s are always something along the lines of muffins and stewed rhubarb with yogurt and toast. So let’s use it as a savoury!

A couple weeks ago we got a lovely apple sample from Suprima Farms in our farmers market order Small, non sprayed apples, great for our toddler who loves to take a bite and leave it somewhere to be found on another date. We used these apples as the inspiration of our dish, paired with the copious amounts of rhubarb we’re seeing right now.

Since our Espresso Nice spice blend has a bit of sweetness with a hint of coffee flavour, this recipe hits on the sour, the sweet and the savoury. What better cut to use than pork chops from Little Dorset Farms. Pork takes on these flavours like a champ! You won’t be disappointed.

Pork Chops with Apple + Rhubarb Pan Sauce

Ingredients

  • 2 pork chops
  • salt and pepper
  • ⅓ cup pancetta
  • 2 tbsp Big Cove Foods ‘Espresso Nice’ Spice Blend
  • 2 tbsp neutral oil
  • 1 apple, peeled, quartered and sliced thin
  • 1 medium rhubarb stalk, sliced on a diagonal ½” thick
  • green onion, sliced thin on
  • ⅓ cup white wine
  • 3 tbsp butter
  • sprig thyme

Season the pork chops well with salt and pepper on both sides.

Set a large cast iron pan over medium heat, cook pancetta until beginning to crisp up and move to paper towel lined plate.

There should be enough fat left in the pan from the pancetta, but if the pan looks a little dry, add a small coating of oil. Turn the heat to medium high and add the pork chops, sear each side 2-3 minutes or until browned. Move to plate and set aside.

Lower heat to medium again, you may need to let the pan cool down, and add the neutral oil. Add the green onion and cook until aromatic. Add rhubarb, apples and Espresso Nice spice blend and stir to combine. Add in the white wine and bring to a simmer. Add the pork chops back to the pan, toss in the sauce, add the thyme and cover, lowering to low heat. Allow the pork chops to cook, about 7-10 minutes.

Take the pan off heat and move the pork chops to a serving plate. Add the butter and pancetta to the sauce and stir until combined. Divide the sauce amongst the pork chops.

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