Pork Loin Chops with Roasted Rhubarb

Pork loin chops, like beef porterhouse steaks, have both the loin and the tenderloin, separated by the rib bone. In this good springtime dish, they are roasted on a bed of onions and rhubarb that provides a fruity, slightly tart accent. Select firm rhubarb stalks-red or green will do-with bright, glossy skin. Avoid very thick or very thin stalks; both are sometimes stringy. Discard the leaves, which are toxic and should not be consumed.
Average Customer Rating:
5 out of 5
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Customer Reviews for Pork Loin Chops with Roasted Rhubarb
Review 1 for Pork Loin Chops with Roasted Rhubarb
5 out of 5
5 out of 5
May 24, 2011
Would You Recommend? Yes
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Fantastic Rhubarb and Chops
May 24, 2011
The roasted rhubarb is the best part of the recipe. I have made it without the pork chops just to have on hand. Also very easy to do!
Pros: Quick, Impressive