- 1 stick of rhubarb
- A thumb of ginger
- 2 tbsp red wine vinegar
- 2 tbsp Demerara sugar
- 1 star anise
- 25g raisins
- 2 bone-in pork chops
- 500g Jersey Royal potatoes
- 200g asparagus
- 45g butter
- Sea salt
- Freshly ground pepper
- 1 tsp olive oil
Heat your oven to 200°C/Fan 180°C/Gas 6. Put a large pan of salted water on to boil (this is for your potatoes).
Trim the dry ends off the rhubarb and chop it into 1cm thick chunks. Peel the ginger and finely grate it.
Tip the rhubarb and ginger into a small pan. Add the vinegar, sugar, star anise and raisins with a pinch of salt. Cover and gently heat, stirring now and then, for 5 mins till the rhubarb has broken down. Taste and add salt and pepper if it needs it. Set aside, with the lid on, while you cook the pork.
Put a griddle or frying pan on a medium-high heat to warm up. Rub each pork chop with ½ tsp olive oil and season with salt and pepper. When the pan is hot, add the pork chops. Fry for 3 mins on each side till golden.
Transfer the pork chops to a baking tray. Roast in the oven for 20 mins till cooked through.
Meanwhile, scrub the potatoes and halve or quarter any large potatoes. Snap the woody ends off the asparagus – bend them and they will snap at the right spot.
When the pan of water is boiling, add the potatoes. Simmer for 15 mins with the lid on. Add the asparagus and cook for another 3 mins without the lid.
Drain the potatoes and asparagus. Tip back into the pan. Add the butter and toss till it has melted and coated the veg. Serve the roast pork with the buttered veg and rhubarb chutney, discarding the star anise.