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.
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 (http://www.marthastewart.com/262822/brown-chicken-stock)
- 1 tablespoon unsalted butter
- Preheat oven to 350 degrees.
- 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, 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.
- Divide pork chops evenly between 4 plates and top with compote; serve immediately.
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