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.


  • 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


  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.

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