Hello lovely friends. I made this for dinner tonight, and although it was an experiment, it was super delish. I had to share.
This was originally supposed to be rhubarb compote, but it ended up a sauce! I recommend adding a little less water than I did. I even added some cornstarch to try to thicken it a bit, but other than that it tasted great.
First, gather your ingredients, 2 stalks of rhubarb, cut into 1/2 to 1 inch pieces, about 6 tablespoons of sugar (be generous with the sugar here, this stuff is TART!), and about 1/8 cup water (I added about 1/2 cup, so if you want sauce go for that!), and about a slice of fresh lemon (enough for a pretty good squeeze of juice).
Cook this down for about 20 minutes, then stir a hefty squeeze of lemon juice. Keep the sauce on low until your porkchops are nearly done, then take it off the heat. It will be pretty runny, but should thicken up a bit as it cools. This is what mine looked like before cooling:
I winged this entire thing, so I don't quite remember the exact measurements of the spice rub I made. This is what I guess:
2 tablespoons garam masala, 2 teaspoons cayenne pepper, 2 teaspoons garlic powder, 1 teaspoon thyme, 1 teaspoon salt, and 1 teaspoon pepper.
Rub your pork chops generously with this amazing powder on both sides
Heat about 3 tablespoons of olive oil in a large skillet over medium high heat, and lay pork chops in oil. Sear both sides, and then cook about 5 minutes on each side, or until a meat thermometer reads 145degrees.