Pan-roasted Pork Chop with Cinnamon–Rhubarb Sauce and Wild Rice SautéOctober 21, 2015 • By Great Chefs
Pan-roasted Pork Chop with Cinnamon–Rhubarb Sauce and Wild Rice Sauté
By Great Chefs October 21, 2015
The wonderful fresh rhubarb of late spring lends its tart notes to an unusual sauce for pork. The same sauce would also be wonderful with any type of game or game birds. Accompanying the pork is Minnesota’s specialty, wild rice, here sauteed with vegetables and fruit.
- Cinnamon-Rhubarb Sauce
- Dark Meat Stock - 1 cup
- Chicken Stock - 1 cup
- Light Corn Syrup - 1/2 cup
- Granulated Sugar - 1-1/2 tablespoons
- Rhubarb - 2/3 cup, washed and sliced
- Crushed Black Peppercorns - 1/2 tablespoon
- Cinnamon - 1/2 teaspoon
- Ginger - 1/2 teaspoon
- Pinch of ground cloves
- Cider Vinegar - 1 tablespoon
- Clarified Butter or Oil - 2 tablespoons
- Pork Chops - two, 1-1/2-inch-thick-cut center pork chops
- Flour for dredging
- Salt and freshly ground white pepper
- Wild Rice Saute
- Butter - 2 tablespoons
- Yellow Onion - 1-1/2 tablespoon, finely diced
- Sugarsnap Peas - 6, sliced
- Sweet Red Pepper - 1-1/2 tablespoon, finely diced
- Green Bell Pepper - 1-1/2 tablespoon, finely diced
- Wild Rice - 1 cup, cooked
- Fresh Sweet Corn Kernels - 1/2 cup, cooked
- Water - 1 tablespoon
- Dried Blueberries - 1-1/2 tablespoons
- Dried Cranberries - 1-1/2 tablespoons
- Green Pumpkin Seeds - 2 tablespoons, toasted
- Salt and freshly ground black pepper to taste
- Green Onions - 2 tablespoons, sliced
- Cinnamon for dusting
- Finely-ground black pepper for dusting
- Mixed Dried Berries - 1/4 cup
To make the rice: In a large saute pan over medium-high heat, melt the butter and add the onion. Reduce heat to medium and cook until softened, about 5 minutes. Increase heat to medium-high and add the peas and peppers. Cook about 1 minute, stirring or tossing occasionally. Add the wild rice and corn, heat for 1 minute, tossing well, and add the water, dried berries, pumpkin seeds, salt, and pepper. Toss or stir well for another minute and stir in the scallions. Keep warm.
To make the sauce: Combine all ingredients in a nonreactive saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the rhubarb is tender, about 20 minutes. Strain through a food mill or other medium strainer, pressing to extract all the liquid. Simmer longer to reduce the liquid further if necessary. Keep warm on the back of the stove.
To prepare the pork chops: Preheat the oven to 375 F. Heat butter or oil in a large ovenproof saute pan over medium-high heat. Dredge the pork chops in flour seasoned with salt and pepper, shaking off the excess. Sear the meat in the hot fat on each side, about 2 minutes per side. Place the meat in the oven and roast for 10 to 12 minutes, or until the juices run clear. Remove from the oven.
To serve: Divide the sauce between 2 plates. Spoon wild rice saute on one side of the plate, and place a chop, standing on its rib bone, in the center of each plate. Dust the rims of the plates with cinnamon and finely-ground black pepper. Garnish with dried berries.