Name: Rhubarb and Tomato Chutney with Grilled Pork Chops
Ingredients: 1 tbsp unsalted butter; 2 oz shallots, finely diced or minced; 1 small garlic clove, grated; 1 tsp fresh ginger, grated or finely minced; 10 oz fresh or frozen rhubarb stalks, diced into 1/2-inch pieces; 1/2 cup maple syrup or sugar; 1/3 cup apple cider vinegar, rice wine vinegar, or homemade vinegar; 1/4 tsp kosher salt; 8 oz tomato puree, preferably from canned peeled tomatoes; 1 tsp The Kilted Chef’s Some Like It Hot Mustard; 1 to 2 tbsp fresh tarragon, mint, basil, dill, or chervil, roughly chopped, to taste; 4 pork chops, bone-in or boneless; 2 tbsp olive oil

Ingredients

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For the chutney

1 tbsp unsalted butter
2 oz shallots, finely diced or minced
1 small garlic clove, grated
1 tsp fresh ginger, grated or finely minced
10 oz fresh or frozen rhubarb stalks, diced into 1/2-inch pieces
1/2 cup maple syrup or sugar
1/3 cup apple cider vinegar, rice wine vinegar, or homemade vinegar
1/4 tsp kosher salt
8 oz tomato puree, preferably from canned peeled tomatoes
1 tsp The Kilted Chef’s Some Like It Hot Mustard
1 to 2 tbsp fresh tarragon, mint, basil, dill, or chervil, roughly chopped, to taste

For the pork chops

4 pork chops, bone-in or boneless
2 tbsp olive oil

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Instructions

Heat the butter in a wide two-quart pot over medium heat.
Add the shallots, garlic, ginger, and rhubarb. Cook for 2 to 3 minutes, stirring often, until the shallots have softened and the rhubarb begins to release some of its juices.
Add the maple syrup, vinegar, and kosher salt. Bring to a boil, then reduce the mixture by about half.
Stir in the tomato puree and The Kilted Chef’s Some Like It Hot Mustard.
Bring the chutney to a gentle simmer and cook for about 15 minutes, stirring occasionally, until the mixture has thickened and the rhubarb has started to soften and break down.
Do not mash the rhubarb. The chutney should sit somewhere between a sauce and a compote, with tender pieces of rhubarb still tucked throughout.
Remove the pot from the heat and allow the chutney to cool slightly.
Stir in the fresh herbs, then taste and adjust the seasoning with more salt, sweetness, or vinegar as needed.
Preheat the grill to medium-high heat.
Lightly oil the pork chops.
Place the pork chops on the grill and cook for 4 to 6 minutes per side, depending on thickness, until nicely marked and cooked through.
Remove the pork chops from the grill and let them rest for 5 minutes.
Spoon the rhubarb and tomato chutney over the grilled pork chops and serve warm.
Refrigerate any remaining chutney and serve later with roasted, grilled, or smoked pork, chicken, turkey, or sausages.