Easy Pork Chops With Rhubarb & Grains Recipe

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Easy Pork chops with rhubarb & grains Recipe

Rhubarb complements the pork chops in this dish perfectly, adding a touch of sharpness. Served with mixed grains, it’s an easy midweek supper


  • 190g rhubarb, cut into 5cm lengths
    Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy…
  • 1 red onion, cut into wedges
  • 3 garlic cloves, bashed with skin on
  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • olive oil, for drizzling

    Olive oil

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 tbsp butter


    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 rosemary sprigs
  • 2 pork chops
  • 250g pouch mixed grains (we used Merchant Gourmet)
  • 100ml chicken stock
  • parsley, to serve


    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 200C/180C fan/gas 6. In a small roasting tin, toss the rhubarb, onion wedges and garlic with the balsamic vinegar, a little olive oil and some seasoning. Roast in the oven for 20 mins.
  2. Meanwhile, melt the butter over a high heat and fry the rosemary. Add the pork and cook for 2 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven and add the grains and chicken stock and mix together. Add the meat and the rosemary to the roasting tin, placing the chops on top. Roast for 10-12 mins further, or until the pork is cooked through. Serve each chop with a big spoonful of the grains, scattered with parsley.