05 Apr 2023
20 minutes | easy | Serves 2
Pork and rhubarb may seem like an unusual combination but the sweetness of pork goes very well with the sharp flavour of the fruit. Use bright pink forced rhubarb when it’s in season from January to March, then the greener, hardier variety from April throughout the summer. Using the Outback meat thermometer ensures the pork chops are perfectly cooked and juicy, every time.
Combine all the sauce ingredients in a saucepan and simmer for 10 minutes, or until the rhubarb is soft and collapsed.
Light two gas burners on the Jupiter Outback BBQ and set the heat to low-medium. Cook the pork chops, turning regularly, for around 10-15 minutes, depending on size and thickness. Insert the Outback meat thermometer probe into the thickest part of the pork chops and remove from the heat when it registers 63ºC.
Serve the pork chops with the rhubarb sauce.
Any leftover rhubarb sauce is lovely served with grilled mackerel or used as a topping for yoghurt and granola.
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