Contrary to many BBQ sauces which need to simmer away, reduce until ready, and be brushed on the meat multiple times, this is a pretty easy sauce to put together (especially if you have made rhubarb lemonade earlier in the day and can substitute the rhubarb, sugar and water in this recipe for the stewed rhubarb left over from making the rhubarb syrup for the lemonade.)
It is tart and tangy, and ticks all the boxes for me as an accompaniment for pork chops, as illustrated above.
Makes about a cup of sauce.
4 pork chops ( 1 1/2 -2' thick)
3 stalks of rhubarb, finely chopped
1/3 - 1/2 cup of sugar (start with 1/3, add more if mixture is too tart)
1/2 cup of water
1 Tbsp Worcestershire sauce
1 Tbsp prepared mustard
2 tsps apple cider vinegar
1 Tbsp dry white wine
2 tsps olive oil
2 tsps butter
Salt and pepper to taste
Bring the rhubarb, sugar and water to a boil in a sauce pan. Lower the heat and let simmer for 5 minutes.
After 5 minutes, remove from the heat and let cool before straining. Reserve the liquid for making lemonade, creating cocktails, or just mixing with soda water for a refreshing thirst-quencher.
Place the remaining stewed rhubarb back in the sauce pan and add the Worcestershire sauce, prepared mustard, apple cider vinegar and wine. Stir to combine and whiz with an immersion blender to create a smooth sauce.
When ready to use, preheat the oven to 400.
Add the butter and the oil to an oven-safe skillet and heat over low heat until the butter is melted and the oil is very hot.
Add the chops to the pan and sear the chops for 2 minutes on each side. Make sure that the heat is on low or you will have a smoky kitchen with which to contend.
Once the chops have been seared on the outside, place the pan in the oven and cook for 8 minutes. Remove from the oven, place on a board or platter and tent with foil. Let rest about 5 minutes before serving.
Place the pan containing the pan juices back on the stove over medium heat and add 1/2 cup of the rhubarb BBQ to the pan. Stir to combine and bring to a boil.
As soon as the sauce is heated through, pour over the chops. I served this with carrot couscous and it was delicious.
The remaining half cup can be frozen for future use or added to vinaigrettes in tablespoon increments. I also think it would work as a sauce for oily fish like mackerel.
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