Pork chops with rhubarb sauce from Finland

Name: pork chops with rhubarb sauce from Finland
Total time: 20 min
Yield: 4
Ingredients: 1 onion; 4 tablespoon butter; 3 cm fresh ginger; 200 ml rhubarb Compote; 1 tablespoon honey; 1 tablespoon leaf parsley; 100 ml dry white wine; 4 shoulder chops

Ingredients

1 onion
4 tablespoon butter
3 cm fresh ginger
200 ml rhubarb Compote

1 tablespoon honey
1 tablespoon leaf parsley
100 ml dry white wine
4 shoulder chops

Directions

Let the shoulder cuttings reach room temperature.
Cut the onion into rings and peel and grate the ginger.
Fry the onion rings in 2 tablespoons of the butter until they are tender (about 5 minutes) and fry the ginger for a while.
Stir in the rhubarb compote, honey, the finely chopped parsley and wine and let the sauce simmer for 4-6 minutes.
Season with salt and pepper.
Cut the bone out of the shoulder chops and sprinkle with salt.
Fry the chops in the remaining butter over medium heat in 4 minutes per side.
Then cut them into slices.
Spoon the rhubarb sauce on warm plates and arrange the slices of meat.
Tasty with braised white cabbages and caraway seeds.