Directions:
- Preheat oven to 350°F.
- Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat: add pork chops and cook, turning once, until nicely browned, about 2 minutes per side. Transfer to oven and roast until just cooked through, about 8 minutes. Transfer pork chops to a plate and keep warm.
- Meanwhile, heat remaining 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half: add balsamic vinegar, maple syrup, chicken stock and rhubarb. Cook until rhubarb has softened 7-8 minutes. Add butter and swirl until melted and well combined, season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.74 Kcal (1933 kJ) | ||
| Calories from fat | 119.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 20% | |
|---|---|---|---|
| Cholesterol | 130.63mg | 44% | |
| Sodium | 149.71mg | 6% | |
| Potassium | 1139.01mg | 24% | |
| Total Carbs | 26.98g | 9% | |
| Sugars | 18.46g | 74% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 43.65g | 87% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.6mg | 15% | |
| Calcium | 81.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 116.77 Kcal (489 kJ) | ||
| Calories from fat | 30.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 20% | |
|---|---|---|---|
| Cholesterol | 33.03mg | 44% | |
| Sodium | 37.86mg | 6% | |
| Potassium | 288.04mg | 24% | |
| Total Carbs | 6.82g | 9% | |
| Sugars | 4.67g | 74% | |
| Dietary Fiber | 0.56g | 9% | |
| Protein | 11.04g | 87% | |
| Vitamin C | 1.8mg | 12% | |
| Iron | 0.7mg | 15% | |
| Calcium | 20.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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