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Pork Chops With Rhubarb Compote

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“From Martha Stewart, will be trying this later when the rhubarb comes in.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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