Pan Seared Pork Chops with Rhubarb Salsa

I love cooking pork chops, grilled, broiled, pan fried they are really good. Here we have the rhubarb salsa that gives them an extra bit of tastyness. This salsa would also be really good on a honey glazed chicken. The sweet and tangy salsa pairs well with sweet meats!

2 tbsp canola oil (pantry)

4 tbsp all purpose flour (pantry)

2 tsp fresh cracked black pepper (pantry)

1 tsp salt (pantry)

2 lbs bone-in pork chops (I used boneless)

Heat the oil over medium high heat in a large skillet. Meanwhile, combine the flour, pepper and salt in a dish. Dredge the pork chops in the flour mixture, shake off any excess flour, and place them in the heated pan to cook for 4 minutes per side (depending on thickness) cook until no longer pink.

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Rhubarb Salsa

Prep time: 10 minutes

Cook time: 4 minutes

Serves: 4

2 cups diced rhubarb

1 cup diced apple

1/3 cup diced red onion

1 jalapeño seeded and diced

1 ½ tbsp honey (pantry)

The zest and juice of one lime

Boil the rhubarb in water for 4 minutes. Remove the rhubarb from the boiling water and place in an ice bath to stop the cooking process. Once the rhubarb has cooled combine it with the remaining ingredients and spoon on top of the cooked pork chops.