4 thick pork chops, collar or shoulder
20g butter
2 shallots, finely chopped
200g rhubarb, cut into 2cm lengths
1 cm ginger, grated
Juice of 1 orange, approx. 60mls
1-2 teasp. honey, approx.
Salt and freshly ground black pepper
Marinade
1 garlic clove, peeled and crushed
2.5cm ginger, grated
1 tablesp. soy sauce
1 tablesp. rapeseed oil or olive oil
1 tablesp. lemon juice
Bookmark Recipe
Barbecue Pork Collar Chops with Rhubarb
4 people
30 min
Ingredients
4 carrots, grated
175g beansprouts
100g mange tout, thinly slicedPork
2 tablesp. soy sauce
1 tablesp. sunflower oil
1 tablesp. sesame oil
Pork and Marinade
4 thick pork chops, collar or shoulder
20g butter
2 shallots, finely chopped
200g rhubarb, cut into 2cm lengths
1 cm ginger, grated
Juice of 1 orange, approx. 60mls
1-2 teasp. honey, approx.
Salt and freshly ground black pepper
Marinade
1 garlic clove, peeled and crushed
2.5cm ginger, grated
1 tablesp. soy sauce
1 tablesp. rapeseed oil or olive oil
1 tablesp. lemon juice
Carrot and Bean Sprout Salad
4 carrots, grated
175g beansprouts
100g mange tout, thinly slicedPork
2 tablesp. soy sauce
1 tablesp. sunflower oil
1 tablesp. sesame oil
Method
Copy TextMix all ingredients for the marinade together in a bowl. Place the pork chops and the marinade in a bowl, or a Ziploc bag and mix well, leave to marinate for as long as you can.
Melt the butter in a medium sauce pan, add the shallots and cook for about 2 minutes to soften. Then add in the rhubarb, grated ginger, orange juice and a little salt and pepper. Bring to the boil then simmer for about 8 minutes until the rhubarb is tender. Add a little honey to taste.
Heat a grill pan or barbecue to high, add the pork chops and cook for about 5 minutes each side, depending on how thick the chops are.
Meanwhile combine the ingredients for the salad and mix well.
Once the pork chops are cooked through, removed them from the grill, cover with foil and let rest for a couple of minutes before serving with the Rhubarb and Ginger Sauce, the salad and some baby potatoes.
The Quality Mark & You
Learn moreMethod
Copy TextMix all ingredients for the marinade together in a bowl. Place the pork chops and the marinade in a bowl, or a Ziploc bag and mix well, leave to marinate for as long as you can.
Melt the butter in a medium sauce pan, add the shallots and cook for about 2 minutes to soften. Then add in the rhubarb, grated ginger, orange juice and a little salt and pepper. Bring to the boil then simmer for about 8 minutes until the rhubarb is tender. Add a little honey to taste.
Heat a grill pan or barbecue to high, add the pork chops and cook for about 5 minutes each side, depending on how thick the chops are.
Meanwhile combine the ingredients for the salad and mix well.
Once the pork chops are cooked through, removed them from the grill, cover with foil and let rest for a couple of minutes before serving with the Rhubarb and Ginger Sauce, the salad and some baby potatoes.
