Steps
- Preheat the oven to 400°F / 200°C. Cut 190g of rhubarb into 2in / 5cm lengths and put in a small roasting pan.
- Add 1 wedged red onion, 3 skin-on crushed garlic cloves, 1 tablespoon of balsamic vinegar, a little olive oil, salt, and pepper. Roast for 20 minutes.
- Meanwhile, melt 1 tablespoon of butter in a skillet over high heat and fry 2 rosemary sprigs. Add 2 pork chops and brown for 2 minutes per side.
- Mix 250g of ready-cooked mixed grains and 100ml of chicken broth into the rhubarb pan. Lay the chops and rosemary on top.
- Roast for 10-12 minutes, until the pork reaches 145°F / 63°C. Rest for 3 minutes and scatter with parsley.