Pork Chops with Rhubarb

Pork Chops with Rhubarb


  • 2 thick pork chops with the rind scored

  • Sea salt
  • Fat Daniel's Dixie Dust - All Purpose Seasoning
  • 3-4 stalks of rhubarb, sliced
  • About 200ml of rhubarb cider (or apple cider if you can't get rhubarb)


  • Apply a generous amount of salt to the rind of the chops

  • Sprinkle both sides of the chops with Fat Daniel's Dixe Dust
  • Put a layer of sliced rhubarb on top of each chop
  • Put the remaining rhubarb in the base of a roasting tin
  • Place the chops on a rack on top
  • Pour the cider into the bottom of the tin
  • Cook on the barbecue at 200degC using the indirect cooking method for 30-45 minutes depending how thick the chops are
  • Once cooked, pour all the ccooking liquid and rhubarb from the base of the roasting tin into a bowl and blend to make a sauce
  • Pour a little sauce over each chop and serve with new potatoes and steamed green vegetables


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