Pork Chops With Rhubarb Compote |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Martha Stewart, will be trying this later when the rhubarb comes in. Ingredients:
4 boneless pork loin chops |
salt |
pepper |
4 teaspoons olive oil |
2 shallots, halved and thinly sliced |
2 minced garlic cloves |
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 stalks rhubarb, diced in 1/2 inch pieces |
1/2 cup brown chicken stock |
1 tablespoon unsalted butter |
Directions:
1. Preheat oven to 350°F.
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 vinegar, maple syrup, chicken stock and rhubarb. Cook until rhubarb has softened 7-8 minutes. Add butter and swirl until melted and well combined, season with salt and pepper.
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