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Pork Chops With Tangy Rhubarb Chutney


Pork Chops With Tangy Rhubarb Chutney Recipe

Ingredients:
  • 3 tablespoons olive oil
  • 1 small red onion, chopped
  • 1/2 pound kosher salt and black pepper
  • 3 tablespoons rhubarb, sliced 12 inch thick
  • 1 tablespoon sugar
  • 4 plus 1 teaspoon red wine vinegar
  • 1 1/2 teaspoons bone-in pork chops (about 1 inch thick; 2 pounds total)
  • 1 ground coriander
  • 2 tablespoons small head Boston or Bibb lettuce, leaves torn (about 5 cups)
Directions:
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Rank

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