Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops with Rhubarb Compote 2.7 (7) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email 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. Rate it Print