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Pork Chops with Onion Compote


Warm up cool nights with hearty pork chops smothered in onions.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, April 2008


  • 5 tablespoons extra-virgin olive oil
  • 2 small onions, cut into 1/4-inch-thick slices
  • 4 bone-in pork chops (1 inch thick, about 9 ounces each)
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 cup dry white wine
  • 1 lemon, cut into wedges


  1. Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add onions, and cook until golden brown, about 25 minutes.

  2. Meanwhile, season chops generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Sear chops until golden brown, about 3 minutes per side. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.) Transfer to a serving plate. Let stand for 10 minutes.

  3. Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon over pork chops. Serve with lemon wedges.

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