Pork chops are a staple around my house. We eat them at least once a week, sometimes twice. Typically, I make my Fat Bomb Pork Chops recipe. But I wanted to try something a little different this time.
So when I ran across some beautiful rhubarb and Whole foods, I thought it would be a new twist to do a rhubarb glaze.
I will say that I started out with a whole lot more sweetener than I needed. So the rhubarb compote recipe below reflects the reduction. But the good thing about this recipe is that once everything has cooked, you can adjust the sweetener to taste. So if this isn’t enough for you, feel free to add some stevia to enhance the sweetness or just stir in some extra erythritol until taste good to you.
That being said, this isn’t a proper jam. So don’t make it that sweet or you won’t like the flavor of the pork chops. A little sweet is good, a lot of sweet equals pork chops in the garbage can. Also, serve the compote over the chops while it’s warm. It’s just not the same when it’s cold.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- 3 medium pork chops (I used bone out, but whatever you prefer is fine)
- 3/4 tsp. garlic powder
- 1/4 cup oil
- 6 tbsp. rhubarb compote
- Season the pork chops with the garlic powder.
- Pour the oil into a skillet and warm.
- Cook the chops until done
- Slather each chop with 2 tbsp. rhubarb compote and serve.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate. Data is for the above listed ingredients ONLY. The data for the rhubarb compote can be found on that recipe’s page.):