Pork Chops With Rhubarb Compote

Submitted by Borealis Beegirl

"From Martha Stewart, will be trying this later when the rhubarb comes in."

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 boneless pork loin chops
• salt
• pepper
• 4 teaspoons olive oil
• 2 shallots, halved and thinly sliced
• 2 minced garlic cloves
• 1 teaspoon minced fresh ginger
• 1 teaspoon finely chopped thyme leaves
• 1 cup red wine
• 1⁄4 cup balsamic vinegar
• 3 tablespoons maple syrup
• 2 stalks rhubarb, diced in 1/2 inch pieces
• 1⁄2 cup brown chicken stock
• 1 tablespoon unsalted butter

directions

1. Preheat oven to 350°F.
2. Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat: add pork chops and cook, turning once, until nicely browned, about 2 minutes per side. Transfer to oven and roast until just cooked through, about 8 minutes. Transfer pork chops to a plate and keep warm.
3. Meanwhile, heat remaining 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half: add balsamic vinegar, maple syrup, chicken stock and rhubarb. Cook until rhubarb has softened 7-8 minutes. Add butter and swirl until melted and well combined, season with salt and pepper.

Reviews

[Lori Mama]

What a nice change from applesauce. My husband loves rhubarb, so he enjoyed this very much. :)

 

[flower7]

This was really good. Very tart but tasty! I used super thick chops and since I don't have an oven safe skillet, I browned them on the stove but then transferred to a 13x9 Pyrex dish to bake. 15 minutes at 350 uncovered then resting for 10 minutes or so with foil over and the chops were absolutely perfectly cooked. I made no changes to the sauce except to use 1/2 tsp dried thyme. Served with green beans & carrots. Thank you for the recipe!