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  • Writer's pictureThe Farmer's Wife

Pork Chops & Rhubarb Sauce

  • 1 tablespoon all-purpose flour

  • Salt and pepper to taste

  • 2 bone-in pork loin chops (1/2 to 3/4 inch thick)

  • 2 tablespoons butter

  • 1/2 pound fresh or frozen rhubarb, chopped

  • 1 tablespoon honey

  • 1/8 teaspoon ground cinnamon

  • 1-1/2 teaspoons minced fresh parsley

In a shallow dish, combine the flour, salt and pepper; add pork chops and turn to coat. In a skillet, melt butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.

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