Ingredients:
4 pork chops, 1 inch thick ( 2.5 cm)
salt & freshly ground black pepper
3 tablespoons vegetable oil
3/4 cup orange juice
2 tablespoons granulated sugar
2 teaspoons chopped rosemary
2 cups rhubarb, cut into 2 inch pieces ( 5 cm)
12 green onions, cut into 2 inch lengths ( 5 cm)
Directions:
Season chops with salt and pepper.
In a large skillet that has a lid, heat oil on medium high heat.
Brown pork chops 4 minutes per side.
Remove from pan and keep warm.
Discard any fat, then add orange juice, sugar and rosemary to pan.
stir sugar and deglaze pan.
Add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole.
Return chops and any accumulated juices to the pan.
Add onions, cover and cook 4 to 6 minutes or until chops are cooked through.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.