Pork Chops with Rhubarb Compote

Name: Pork Chops with Rhubarb Compote
Ingredients: 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; 0.25 cup balsamic vinegar; 3 tablespoons maple syrup; 2 large stalks rhubarb, diced in ½-inch pieces; 0.5 cup Brown Chicken Stock; 1 tablespoon unsalted butter

2.7

(7)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on July 27, 2011

Servings:

4

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.

Ingredients

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
¼ cup balsamic vinegar
3 tablespoons maple syrup
2 large stalks rhubarb, diced in ½-inch pieces
½ cup Brown Chicken Stock
1 tablespoon unsalted butter

Directions

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.