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Pork Loin Chops with Roasted Rhubarb

Pork loin chops, like beef porterhouse steaks, have both the loin and the tenderloin, separated by the rib bone. In this good springtime dish, they are roasted on a bed of onions and rhubarb that provides a fruity, slightly tart accent. Select firm rhubarb stalks–red or green will do–with bright, glossy skin. Avoid very thick or very thin stalks; both are sometimes stringy. Discard the leaves, which are toxic and should not be consumed.

By williamssonoma · From Open Recipes · 15 ingredients
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Why it works: Rhubarb and pork work together. They rank in the top 11% of all ingredient pairs, and 34 recipes mention both. Both carry 2-methoxy-4-propylphenol, which smells allspice, anise. The science ↓

The recipe

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rhubarb + porktop 11% of all pairs
    Aroma overlaplow
    Mentioned together34 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  2. Chicken + porktop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,375 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Allspice + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Onion + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Olive + chickentop 4% of all pairs
    Aroma overlapstrong
    Mentioned together10,796 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the allspice

How well each one fits the dish's main ingredients (rhubarb, onion, olive, chicken, pepper, sugar, pork):

  1. Garlicbetter flavor fit
  2. Gingerbetter flavor fit
  3. Thymebetter flavor fit
  4. Allspicethe original

Fit is the average pairing score against rhubarb, onion, olive, chicken, pepper, sugar, pork. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).