Swerve Sweetener

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 Sweetener
• 1/4 tsp ginger
• 1/8 tsp allspice
• 1/4 cup water

Instructions

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.
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.
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.
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.