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IN SEASON


Try using forced rhubarb in savoury dishes too. Its sharpness is perfect for cutting through the richness of meats, such as pork, duck and woody game birds. Stew into a compote or cook a little less to create a chunky chutney, serving hot or cold to add interest and texture to your dish.


Not got a sweet tooth?!


PORK CHOPS WITH RHUBARB, APPLE & GINGER CHUTNEY


4 lean, chunky, thick pork chops or steaks


Seasoning


FOR THE CHUTNEY 1 onion, peeled and sliced


4 sticks of rhubarb, cut into large chunks


1 cooking apple, peeled, cored and sliced 1 clove of garlic, crushed


1.25cm root ginger, peeled and grated


150ml apple juice 2 tbsp soft dark brown sugar


1 Cook the pork chops on a preheated grill, griddle or barbecue for approx. 8–10 mins on each side for a chop thickness of 2–3cm.


2 Place all the ingredients for the chutney in a small pan and simmer together with a lid on for approx. 5 mins until fruit is soft, but not too mushy.


3 Serve the chops with a large dollop of chutney, mashed potato and seasonal green vegetables.


www.lovepork.co.uk


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FOODLOVERMAGAZINE.COM | 39


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