Pork chops with rhubarb, honey, ginger and hazelnuts

Nutrition Facts

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.

A sweet and tangy pork dish

Prep Time10

Cook Time20

Marinating time2

Total Time2 30

Course: Main Course

Cuisine: British

Servings:

Calories: 423kcal

Author: Claire Thomson

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.