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Pork Chops with Rhubarb, Onion, and Raisin Chutney

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


1/2 cup golden raisins

1/2 cup hot water

2 Tablespoons Wine Country Kitchens Balsamic Vinegar

pinch ground cloves

pinch nutmeg

2 Tablespoons sugar

2 Tablespoons vegetable oil

4 3/4 inch pork chops, trimmed

salt and freshly ground pepper

1 medium onion, finely chopped

1 1/2 cups diced fresh rhubarb

Adapted From:

You can make this tasty entre in less time than going through fast food drive window. Serve with roasted baby potatoes or baked potato, asparagus, and a pint of Brennan's Vanilla Ice Cream

In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg, and sugar and let stand.

 In a large skillet heat the vegetable oil over moderately high heat.  

Season the pork chops with salt and pepper and cook until browned on both sides.  Transfer browned chops to a shallow baking dish and place in a 300 degree F oven for 10 minutes or until cooked through.  I

n the drippings in the skillet, cook the onion, stirring occasionally, until tender.  Add the raisin mixture, bring to a boil, and stir.  Add the rhubarb, do not stir in rhubarb, cover and let simmer for 5 minutes.  Stir the mixture and cook, uncovered, for another 3 minutes or until the rhubarb is just tender.  Add any juices that have collected in the baking dish to the sauce.  Adjust the seasoning with salt and pepper.  Serve warm over pork chops.