Name: Pork Chops With Rhubarb Compote
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by Borealis Beegirl

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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:

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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

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

Contributor

@Borealis Beegirl

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

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review by Lori Mama

6/23/2010

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

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photo by flower7

6/1/2008

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review by flower7

6/1/2008

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!

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creation by Borealis Beegirl

5/9/2008

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