- 1 tablespoon all-purpose flour
- salt and pepper to taste
- 2 (1/2 inch thick) bone-in pork loin chops
- 2 tablespoons butter or margarine
- 1/2 pound fresh or frozen chopped rhubarb
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon
- 1 1/2 teaspoons minced fresh parsley
- In a large resealable plastic bag, combine the flour, salt and pepper; add pork chops and shake to coat. In a skillet, cook the chops in butter until juices run clear. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender. Serve over pork chops. Sprinkle with parsley.