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Pork Chops With Rhubarb Compote

Pork Chops With Rhubarb Compote created by flower7

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

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@Borealis Beegirl
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@Borealis Beegirl
Contributor
"From Martha Stewart, will be trying this later when the rhubarb comes in."
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  1. Lori Mama
    What a nice change from applesauce. My husband loves rhubarb, so he enjoyed this very much. :)
    Reply
  2. flower7
    Pork Chops With Rhubarb Compote Created by flower7
    Reply
  3. 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!
    Reply
  4. Borealis Beegirl
    From Martha Stewart, will be trying this later when the rhubarb comes in.
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