Tuesday, June 9, 2009
It was too rainy to go to Quail Hill in Amagansett today to pick my vegetables, but Jack went on Saturday and we still had this big, beautiful bunch of rhubarb in the refrigerator. I made a simple compote by cooking it with some sugar and water, and served it alongside grilled pork chops rubbed with fennel, coriander, and pepper.
Grilled Pork Chops with Rhubarb Compote
1 pound rhubarb, trimmed and tough strings removed, cut into 1-inch pieces
½ cup sugar
1/4 cup water
1 tablespoon fennel seeds
1 teaspoon coriander seeds
½ teaspoons peppercorns
1 teaspoon kosher salt
1 tablespoon packed light brown sugar
Four 12-ounce center-cut pork chops, about 1 ¼- inch thick
1. Combine the rhubarb, sugar, and water in a large saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat and simmer until the rhubarb is soft and falling apart, about 15 minutes. Transfer to a bowl and refrigerate until cold, about 2 hours.
2. Place the fennel seeds, coriander seeds, and peppercorns in a skillet and toast over medium heat until fragrant, tossing frequently, about 3 minutes. Set aside to cool completely.
3. Grind the cooled spices in a spice grinder. Place in a small bowl and mix in the salt and brown sugar.
4. Heat a gas grill to high. Rub the pork chops with the spice mixture and refrigerate while the grill is heating. Grill the chops on high, turning once, until they are nicely browned and the centers register 135 degrees on an instant-read thermometer, 10 to 12 minutes. Let rest 5 minutes and serve with the rhubarb compote.