PAN-SEARED PORK CHOPS WITH SPICED RHUBARB SAUCE

PAN-SEARED PORK CHOPS WITH SPICED RHUBARB SAUCE

BY Carolyn Ketchum

INGREDIENTS:

2 tbsp butter or olive oil, divided
4 bone-in pork chops, about 1 inch thick
Salt and pepper to taste
1/4 cup onion, minced
1/2 tsp salt
1/4 tsp pepper
2 cups sliced rhubarb
3 tbsp Swerve Granular
1/4 tsp ginger
1/8 tsp allspice
1/4 cup water

NUTRITIONAL FACTS:

Servings: 4

Calories: 590

Total Fat: 39g

Cholesterol: 165mg

Sodium: 430mg

Total Carbs: 13g

Dietary Fiber: 2g

Sugar: 1g

Protein: 52g

DIRECTIONS:

Step 1

In a 12 inch skillet, melt 1 tbsp butter or oil over medium high heat. Season pork chops on both sides with salt and pepper.

Step 2

Add chops to pan and brown on the first side for about 3 minutes. Then flip the chops, reduce the heat to medium and continue to cook until internal temperature reaches 135F, about 7 to 10 minutes more. Remove to a platter and tent with foil.

Step 3

Add remaining tbsp butter or oil to the pan and return to medium heat. Add onion, salt and pepper and cook until onion is translucent, about 5 minutes.

Step 4

Add rhubarb, Swerve Sweetener, ginger, allspice and water and bring to a simmer. Cook until rhubarb is soft enough to mash with a fork, 3 or 4 minutes. Remove from heat and spoon over cooked pork chops.

Makes 4 servings.