Rhubarb takes a deliciously unexpected turn in this hearty dinner recipe. Tender pork cutlets and smoky bacon are served over a creamy quinoa baked with rhubarb, orange, ginger and nutmeg, creating a dish that’s equal parts savoury, sweet and tangy.

Try just one bite of this quinoa dish – subtly sweet, tart and warm – and you’ll be asking yourself why you haven’t been making it this way all along. Rhubarb is the low-key star here, but pork fried in reserved bacon fat is a special treat.

Pork Cutlets With Spiced Rhubarb Quinoa

Soren Staun Petersen

Pork cutlets and bacon are served over a creamy quinoa baked with rhubarb, orange, ginger and nutmeg, creating a dish that's equal parts savoury, sweet and tangy.

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Ingredients

Quinoa

2 small red onions finely chopped
4 stalks rhubarb finely chopped
2 cloves garlic minced
⅔ cup quinoa
1¼ cups water
⅔ cup 35% whipping cream
1 orange zested and juiced
1 tbsp granulated sugar
1 tsp ground ginger
¼ tsp freshly grated nutmeg
salt and pepper

Pork Cutlets

5 old-fashioned smoked bacon strips
4 boneless pork chops
1-2 tbsp butter for frying
salt and pepper

Instructions

Preheat oven to 375°F. Brush 2-litre casserole dish with oil or softened butter.
Combine onions, rhubarb and garlic in large bowl. Add quinoa, water, whipping cream, orange zest, orange juice, sugar, ginger, nutmeg and salt and pepper, stirring to combine. Scrape into prepared casserole dish; spread evenly and bake for 30 minutes.
In skillet, cook bacon over medium heat, flipping regularly, until almost crispy, 4 to 6 minutes. Transfer bacon to plate, reserving fat in pan.
Heat skillet over medium heat. Cook pork chops in reserved fat and butter, seasoning with salt and pepper, about 30 seconds per side.
Arrange bacon and pork chops in quinoa and continue to bake for 10 minutes, adding more water if quinoa is dry.

Keyword baked quinoa, rhubarb, rhubarb pork chops, savoury rhubarb