We eat pork with apple, so why not rhubarb? The acidity of the fruit cuts through the richness of the meat – delicious!
- 6 sticks of rhubarb, cut into 2.5cm (1 in) pieces
- 85g (3 oz) unsalted butter
- 1 tbsp caster sugar
- 4 x 200g (7oz) pork chops, rind removed if you prefer
- Salt and ground black pepper
- New potatoes, carrots and green vegetables, to serve
Put the rhubarb in a saucepan and cover with water. Bring slowly to the boil, then drain immediately. Return the rhubarb to the saucepan with half the butter and the sugar, and cook gently for 10 minutes, until it has broken down to a puree.
Meanwhile, season the chops with salt and pepper. Heat the remaining butter in a frying pan until foaming, then cook the chops for 4 minutes on each side or until cooked through. Remove them and keep them warm.
Tip the rhubarb into the chop pan to emulsify with the caramelised juices, scrape the bottom and mix to combine. Serve immediately with the chops, some new potatoes, carrrots and a green vegetable.
Top tip for making Antony Worrall Thompson’s pork chops with rhubarb
"When buying pork, try to buy a rare-breed variety, such as Gloucester Old Spot or Saddleback. The rhubarb goes equally well with pan-fried mackerel or herring fillets. Or, as an alternative, replace the rhubarb with gooseberries - equally tart, equally delicious!"