Better than pork chops and applesauce: pork chops and rhubarb sauce.
then chances are you’re missing out on rhubarb. Besides the occasional cocktail, rhubarb seems to have found its footing mainly in sweets.Since rhubarb is very sour, it requires sugar to make it edible, which probably explains why it’s most common in desserts. Yet its sharp, almost bitter, bite reminded me of another seasonal produce for a different time of year: tart apples.
I like to use a thinly cut chop, because it cooks quickly—but with the bone on, for flavor. You could use any cut you like, just be sure to adjust the cook time accordingly. I keep the chops simple with just a hefty sprinkle of salt and plenty of black pepper. And I’d suggest a cast-iron skillet here because not only does it brown the protein evenly, it’s also big enough to cook all four of them at the same time.
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