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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.
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