Pork Chops with Rubarb, Onion and Raisin Chutney

1/2 cup golden raisins
1/2 cup hot water
2 Tbsp balsamic or red wine vinegar
1 pinch ground cloves
1 pinch ground nutmeg
2 Tbsp sugar
2 Tbsp vegetable oil
4 to 5 pork chops, trimmed
1 medium onion, finely chopped
1 1/2 cup diced fresh rhubarb
salt
freshly ground pepper

In a bowl combine 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 ºF oven. Cook onion in pork drippings in the skillet, stirring occasionally, until tender. Add the raisin mixture, bring to a boil and stir. Add the rhubarb, do not stir in the 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. Return the pork chops to the skillet with any juices that have collected in the baking dish. Adjust the seasoning with salt and pepper.


This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.
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