Saucy Rhubarbecue Smothered Pork Chops

Inspired by the farmers' market. With spring comes the arrival of rhubarb. This one-pot dish includes pork chops simmered in a BBQ bean stew, with rhubarb providing a distinct and nutritious touch. Thanks to my Red Sink followers for their help in naming this fun recipe.

Serves 6

A delicious serving of pork chops smothered in rhubarb BBQ beans, mixed with crispy bacon bits and fresh greens, is perfectly accented by golden slices of toasted bread.

Ingredients

6 slices of bacon

6 pork chops

2 cups chopped rhubarb

2 cups chopped onion

1 cup chopped beet greens or greens of choice

1 tablespoon minced garlic

2 cans great northern beans or beans of choice

2 cups rhubarb barbecue sauce

Salt and pepper

Rhubarb Barbecue Sauce

3 cups chopped rhubarb

1 cup chopped onions

1 tablespoon minced garlic

1/4 cup ketchup

1/4 cup brown sugar

1/2 apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

2 tablespoons siracha

Salt and pepper to taste

Water

Cut the bacon into 1/4-inch strips and cook in a large skillet over medium heat until crispy. Take it out of the pan and set it aside. Season the pork chops with salt and pepper, then brown them in the bacon grease. Remove them from the pan and set them aside.

Cook the rhubarb, onions, greens, and garlic in the meat drippings over medium heat until the onions become translucent. Mix in the beans and barbecue sauce, seasoning with salt and pepper to taste. Return the pork chops to the pan, ensuring they are submerged in the mixture. Reduce the heat, cover, and let it simmer for 45 minutes or until the chops are tender. Sprinkle the reserved crispy bacon on top. Accompany with coleslaw or salad and a side of grilled bread. Enjoy!

Rhubarb BBQ Sauce

Place all the ingredients in a medium saucepan and add enough water to just cover them. Cover the pan and let it simmer for 15 minutes. Blend the mixture using a blender or an immersion blender directly in the saucepan. Cook uncovered on low heat for 40 to 50 minutes until the sauce becomes thick and glossy. Adjust the amount of sugar or sriracha to taste. This sauce pairs well with grilled meat or vegetables.