Pork Chops With Rhubarb Compote

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

• Ready In: 20 mins
• 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.