PORK CHOPS WITH RHUBARB COMPOTE

Pork Chops With Rhubarb Compote image

Provided by Borealis Beegirl

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Previous Next

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

Steps:

Preheat oven to 350°F.
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 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.

Nutrition Facts : Calories 180.6, Fat 7.8, SaturatedFat 2.6, Cholesterol 8.5, Sodium 49.6, Carbohydrate 16.1, Fiber 0.5, Sugar 10.1, Protein 1.4