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Pork Chops with Rhubarb, Apple and Ginger Chutney

Serves: 4


4 Lean chunky thick pork chops or steaks
1 Onion, peeled and sliced
4 Sticks rhubarb, cut into large chunks*
1 Cooking apple, peeled, cored and sliced
1 Clove garlic, squashed
1.25cm (1/2) Root ginger, peeled and grated
150ml (1/4pt) Apple juice
30ml (2tbsp) Soft dark brown sugar


Cook chops on a preheated grill, griddle or barbecue for about 8-10 minutes each side for 2-3cm (3/4-11/4) thickness.
Place all ingredients for the chutney in a small pan and simmer together with a lid on for about 5 minutes until fruit is soft but not mushy.
Serve chunky chops with a large dollop of chutney, mashed potato and seasonal green vegetables.
* (If rhubarb is not in season use an extra cooking apple.)