Description
Prepare thick pork chops cooked until tender and serve them topped with a smoky, sweet, and tart salsa made from rhubarb and ancho chili.
Ingredients
Scale
- 4 (1 inch thick) bone-in pork chops
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped rhubarb
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 dried ancho chili, stemmed, seeded, and finely minced
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/4 cup water
Instructions
- Pat the pork chops dry with paper towels. Season both sides evenly with salt and pepper.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork chops for 3 minutes per side until deeply browned.
- Transfer the skillet to a preheated oven at 400 degrees Fahrenheit. Bake for 8 to 12 minutes, or until the internal temperature reaches 145 degrees Fahrenheit. Remove the chops from the skillet and let them rest for 5 minutes.
- While the pork rests, make the salsa. Combine the chopped rhubarb, red onion, cilantro, minced ancho chili, lime juice, honey, and water in a small saucepan.
- Cook over medium heat, stirring occasionally, for 8 to 10 minutes. The rhubarb should soften slightly but still hold some shape.
- Remove the salsa mixture from the heat and let it cool for 5 minutes. Taste and adjust lime juice or honey if needed.
- Serve the warm pork chops immediately, topping each one generously with the Ancho Chili Rhubarb Salsa.
Notes
- For a deeper chili flavor, soak the dried ancho chili in hot water for 15 minutes before mincing it. Discard the soaking water.
- If you prefer a smoother salsa, pulse the mixture briefly in a food processor after cooking.
- You can use a meat thermometer to check the internal temperature of the pork chops accurately.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with salsa
- Calories: 380
- Sugar: 14
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
- Cholesterol: 95