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