Pork Chops With Rhubarb Compote

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

(2)

Recipe by Borealis Beegirl

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

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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.