New This Month

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

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 Add a comment