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Lindsay Anderson’s BBQ pork chops with rhubarb chutney

Lindsay Anderson is the envy of anyone who loves to eat. She started her one-year gig this month as a food blogger who gets paid to eat at one restaurant in Richmond, B.C. every day.

Anderson won the highly coveted position with Tourism Richmond after an intense screening process that saw 1,200 applicants from around the world.

Not only has she been a film set caterer and head cook for 120 tree planters, Anderson has a master’s degree in Food Culture and Communications from the University of Gastronomic Sciences in Italy. She’s also a wicked photographer and ridiculously nice.

You can read about her daily Richmond finds and adventures at 365 Days of Dining. So far, she says her favourite pork dish has been the Chinese BBQ pork at Parker Place Meat & BBQ.

Anderson is pretty handy in the kitchen herself. She graciously shared a summer BBQ recipe with me, featuring pork chops from Sloping Hill Farm in Qualicum Bay, B.C.

Send us your favourite pork recipe for a chance to win $150 or $75 restaurant gift certificates, or a Passion for Pork chef’s jacket. The contest theme for June is BBQ.

BBQ Pork Chops with Rhubarb Chutney

Marinade
1/2 teaspoon lime zest
2 limes, juiced
1 tablespoon honey
1 shallot, minced
2 cloves garlic, minced
1/2 cup olive oil
salt and pepper, to taste
pinch of cayenne

Whisk all ingredients together, pour into a bag or casserole dish, and marinate pork chops for at least several hours. When ready to grill, remove from marinade, pat dry, sprinkle with salt, and put on hot BBQ. Sear on high for about one minute each side, then reduce heat to medium and close lid. Cook for 5-8 minutes on each side until done (juices will run clear and the inside will be slightly pink). Remove from grill and serve with rhubarb chutney, summer vegetables, and a sprinkling of feta cheese.

Rhubarb Chutney
1 1/2 pounds rhubarb stalks, trimmed and cut into 1/2-inch pieces
¼ – 1/3 cup granulated sugar
3 allspice berries, crushed
2-3 cloves
2-3 pieces of chopped, candied ginge2
3/4 teaspoon cinnamon
½ teaspoon cardamom
Several strips fresh orange peel
1/3-1/2 cup water

Place the rhubarb pieces into a medium bowl and stir in the sugar. Let sit for an hour so the rhubarb releases its juices. Transfer to a medium pot and add remaining ingredients. Cook over medium to medium-high heat for 8-10 minutes, or until the rhubarb has softened. If the mixture is too thick, add more tablespoons of water as necessary. When finished, scoop chutney into a jar and store in the fridge.

Makes about 1 1/2 cups compote. Serve with pork, chicken, yogurt, ice cream…