Recipes and Cooking Paleo Pork-Rhubarb Skillet 3.4 (5) Add your rating & review Taking a cue from the classic pairing of pork chops and applesauce, this skillet dinner combines sauteed pork, apple slices, rhubarb cubes, and a flavorful brothy sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 27, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 pound lean boneless pork, trimmed and cut into bite-size strips 1 medium onion, cut into thin wedges 1 ½ cup sliced fresh rhubarb or frozen unsweetened sliced rhubarb, thawed 1 cup sliced red and/or green cooking apple 1 cup chicken broth 2 tablespoon 100% apple juice 1 tablespoon snipped fresh sage 2 teaspoon arrowroot ½ teaspoon sea salt ¼ teaspoon black pepper Cauliflower "Couscous" (tip, below) Directions In an extra-large skillet heat oil over medium-high heat. Add meat; cook and stir 3 to 4 minutes or until browned. Remove from skillet. Add onion to skillet. Cook and stir 2 to 3 minutes or until tender. Add fresh rhubarb (if using) and apple; cook 3 to 4 minutes or until apple is crisp-tender, stirring occasionally. In a small bowl combine next six ingredients (through pepper). Add broth mixture and frozen rhubarb (if using) to skillet; cook and stir until thickened and bubbly. Stir in meat; heat through. Serve over Cauliflower "Couscous." If desired, top with additional sage. Andy Lyons Cauliflower "Couscous" Working in batches, in a food processor cover and pulse 1 small head cauliflower, broken into large florets (3 1/2 cups), until pieces are the size of couscous. In a large skillet heat 1 Tbsp. olive oil over medium heat. Add cauliflower; cook 8 minutes or just until beginning to brown, stirring occasionally. Stir in 1/4 tsp. each sea salt and coarse black pepper. Makes 2 cups. Rate it Print Nutrition Facts (per serving) 270 Calories 11g Fat 16g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 270 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 65mg 22% Sodium 757mg 33% Total Carbohydrate 16g 6% Total Sugars 9g Protein 30g Vitamin C 50.7mg 254% Calcium 77mg 6% Iron 1.3mg 7% Potassium 944mg 20% Folate, total 63.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.