SKILLET PORK CHOPS WITH RHUBARB SAUCE

Skillet Pork Chops with Rhubarb Sauce image

Provided by Gabriela Rodiles

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 shallot, thinly sliced
1-inch piece ginger, grated (about 1 tablespoon)
Zest and juice of 1 orange
Zest and juice of 1 lemon
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 large stalks fresh rhubarb, trimmed and cut into 1/2-inch chunks (about 2 cups)
2 tablespoons olive oil
Four 1/2-inch-thick bone-in pork rib chops (about 2 pounds), patted dry
Fresh mint leaves, for garnish

Steps:

Combine the shallot, ginger, orange zest and juice, lemon zest and juice, brown sugar, vinegar, paprika, crushed red pepper and 1/2 teaspoon salt to a small saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Reduce the heat to medium-low, add the rhubarb and cook, stirring occasionally, until the rhubarb breaks down and the sauce thickens, 8 to 12 minutes.
Meanwhile, score 1/2-inch-deep slits with a paring knife 1 inch apart around the fatty side of the pork chops. Season both sides of the pork chops with 2 teaspoons salt and a few grinds of black pepper.
Heat the oil in a large skillet over medium-high heat. Once oil the very hot and shimmering, carefully add the pork chops. Sear the chops until golden brown on one side, about 5 minutes. Turn and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone reads 140 degrees F, 1 to 2 minutes.
Serve the pork chops topped with the rhubarb sauce and mint.