Fresh Market Strawberry Rhubarb Chutney & Pork Chops

July 2, 2015 by Rebecca Bartley

Shopping in a grocery store makes it tough to know what’s in season, since they have everything. For a special meal I like to head to the farmer’s market. It’s full of fresh and in season fruits and veggies. Plus the farmers always have great ideas for ways to cook new things you may not typically serve. That’s how I found out about this combination of strawberries and rhubarb is great for more than just pies.

I had a quart of strawberries fresh from my CSA and could not wait to incorporate them into a meal.  I grabbed fresh rhubarb, fennel, shallots and pork chops from my farmers market and with some staple spices I was all set to make this great summer dish.  Rhubarb is in season May through July in New York, and June is the season for strawberries, so stock up now!



  • ½ cup light brown sugar
  • 1/3 cup cider vinegar
  • 1 clove minced garlic
  • 1 teaspoon cumin
  • ½ tablespoon fresh fennel
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried crushed red pepper
  • 2 cups 1/2-inch cubes fresh rhubarb (little less than a pound)
  • 1/2 cup chopped shallots
  • 1 cup sliced ripe strawberries


  • 2 pork chops
  • 2 teaspoons ground cumin
  • 1 tablespoon olive oil
  • ½ tablespoon fresh fennel
  • salt and pepper to taste


For chutney:
In a large pan add the vinegar and sugar and bring to a simmer until sugar dissolves. Then add the garlic, cumin, fennel, cinnamon, cloves and pepper. Let simmer for 2 minutes before adding the rhubarb and shallots. Increase heat to medium and stir continuously for 10 minutes until rhubarb is tender. Then add strawberries, reduce the heat back to a simmer for about 2 minutes. (Can be made 1 day ahead. Refrigerate, but warm before using.)

final dish

For pork:
Preheat oven to 400°F. In a bowl combine oil, cumin and fennel. Brush over pork generously and add a pinch of salt and pepper. Heat a skillet to medium, add pork and let it brown on all sides, about 5 minutes. Transfer to roasting pan. Top pork with ¼ cup of chutney. Roast until thermometer inserted into thickest part of the chop registers 145°F, about 10-15 minutes. Serve with additional chutney and garnish with sprigs of fennel.

I typically make this with a side of roast potatoes or asparagus. Serves 2 people. Enjoy your summer market dish!

Written By Rebecca Bartley