Pan-seared pork chops topped with a tart rhubarb compote for a seasonal, sweet-tangy contrast.

Ingredients

  • 1 tablespoon all-purpose flour salt and pepper to taste
  • 2 (1/2 inch thick) bone-in pork loin chops
  • 2 tablespoons butter or margarine 1/2 pound fresh or frozen chopped rhubarb
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon 1 1/2 teaspoons minced fresh parsley

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper; add pork chops and shake to coat. In a skillet, cook the chops in butter until juices run clear. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender. Serve over pork chops. Sprinkle with parsley.