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Pork Chops with Rhubarb Compote

This simple pork chop recipe is the perfect dish to serve for a weeknight dinner. Add a side of Spring Peas with Mint and you're ready to go.

  • Servings: 4
Pork Chops with Rhubarb Compote

Source: The Martha Stewart Show, May Spring 2008


  • 4 boneless pork loin chops (1-inch-thick)
  • Coarse salt and freshly ground pepper
  • 4 teaspoons olive oil
  • 2 shallots, halved and thinly sliced
  • 2 cloves minced garlic
  • 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 large stalks rhubarb, diced in 1/2-inch pieces
  • 1/2 cup Brown Chicken Stock
  • 1 tablespoon unsalted butter


  1. Preheat oven to 350 degrees.

  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, maple syrup, chicken stock, and rhubarb. Cook until rhubarb has softened, 7 to 8 minutes. Add butter and swirl until melted and well combined; season with salt and pepper.

  4. Divide pork chops evenly between 4 plates and top with compote; serve immediately.

Reviews (2)

  • Yorkie7 19 May, 2008

    This dish was delicious and simple. Loved the way the pork chops came out juicy and not overcooked. Great way to prepare them! It uses up my rhubarb in my garden!

  • marywaspe 17 May, 2008

    This sounds fabulous, I am going to try it tonight.

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