Pan roasted centre cut chop with homemade rhubarb relish (a treasured recipe from my late grandmother). Great with a Pinot Noir or chilled Gamay.
The relish a family secret or are we allowed to know?
Any recs? I'd like to stuff them, if possible and have bleu cheese melted on top, and a sauce. Something that goes with red wine. But I'm open to anything inventive such as relishes. Mango, poached pear...?
I am saving it for my cookbook, but who knows when that will be finished, so here you go:
RHUBARB RELISH
4 cups fresh rhubarb, large diced
4 cups onions, medium diced
2 cups apple cider vinegar
4 cups brown sugar
1 tsp each of ground allspice, cinnamon and cloves
2 tsp salt
1/2 tsp ground black pepper
Caramelize onions in brown sugar, then add rhubarb and other ingredients and saute until rhubarb is fork tender.
It is superb with pork chops or tenderloin.
You can keep it refrigerated for a couple of weeks or can it.
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