Try chef and food writer Claire Thomson’s delicious dish of pork chops with rhubarb, honey, ginger and hazelnuts.

Pork Chops with Rhubarb, Honey, Ginger and Hazelnuts by Claire Thompson
Pork Chops with rhubarb, honey, ginger and hazelnuts by Claire Thompson (Mike Lusmore/PA)
Pork Chops with Rhubarb, Honey, Ginger and Hazelnuts by Claire Thompson
Print Recipe
Nutrition Facts
Pork chops with rhubarb, honey, ginger and hazelnuts
Amount Per Serving
Calories 423 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 90mg30%
Sodium 68mg3%
Potassium 778mg22%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 18g20%
Protein 31g62%
Vitamin A 77IU2%
Vitamin C 6mg7%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pork chops with rhubarb, honey, ginger and hazelnuts

A sweet and tangy pork dish
Prep Time10 mins
Cook Time20 mins
Marinating time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 423kcal
Author: Claire Thomson


  • Rolling Pin
  • Bowl
  • Saucepan


  • 4 3cm-thick bone-in pork chops
  • 3 tbsp vegetable oil
  • 1 tsp ground ginger
  • 4 tbsp honey (or maple syrup)
  • Salt and freshly ground black pepper
  • 30 g hazelnuts finely chopped or crushed
  • 300 g rhubarb cut into 3cm pieces


  • Place the pork chops between two sheets of cling film or greaseproof paper and, using a rolling pin, pound the fleshy part down to flatten slightly.
  • Mix together two tablespoons of vegetable oil, half the ginger, three tablespoons of the honey, one teaspoon of salt and two tablespoons of the hazelnuts and rub over both sides of the pork. Refrigerate for at least two hours (overnight or throughout the day is best).
  • When ready to cook the pork, preheat the grill or pan to a medium-high heat. Put the rhubarb into a saucepan with the remaining tablespoon of honey, the remaining half a teaspoon of ginger and two tablespoons of water and cook over a low heat until tender, about six to 10 minutes. Season with salt and pepper and keep warm.
  • Grill the pork chops on one side for four to six minutes, then turn over and grill on the other side for a further four to six minutes, until caramelised and cooked through. Remove from the grill and rest for five minutes.
  • Serve the meat sitting on a puddle of warm rhubarb, along with any of the meat resting juices. Scatter with the remaining hazelnuts.


Calories: 423kcal | Carbohydrates: 22g | Protein: 31g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 68mg | Potassium: 778mg | Fiber: 2g | Sugar: 18g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 1mg

The Art Of The Larder by Claire Thompson, photography Mike Lusmore, is published by Quadrille.

You may also be interested in…

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page, or some links may have been sponsored to be included in the article. Affiliate or sponsored links do not influence our editorial or articles published by Wise Living.


Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.