Pork Chops with Rhubarb Compote
Elevate your weeknight dinner game with these tender Pork Chops with Rhubarb Compote, a delightful blend of savory and tangy flavors that's perfect for impressing guests or treating yourself! Juicy pork chops, perfectly seared in a sizzling mixture of olive oil and butter, are paired with a vibrant homemade rhubarb compote. The compote balances the tartness of fresh rhubarb with the sweetness of brown sugar, honey, and a splash of orange juice, enhanced by warming spices like cinnamon and ginger. Fresh thyme adds an herbal touch, making this dish a beautiful harmony of sweet and savory. Ready in just 35 minutes, this easy yet elegant recipe is perfect for seasonal dining or when you’re craving something truly special. Serve with your favorite side dishes for a complete meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 cups Rhubarb (trimmed and diced)
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 0.25 cup Orange juice
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground ginger
- 1 teaspoon Fresh thyme leaves
Instructions
Season both sides of the pork chops with salt and black pepper. Allow them to sit at room temperature for 10 minutes.
Heat a large skillet over medium-high heat. Add olive oil and butter to the pan.
Once the oil and butter are hot, sear the pork chops for 4-5 minutes per side until golden brown. Then reduce the heat to medium and continue cooking until the internal temperature reaches 145°F (63°C). Remove the pork chops from the skillet, tent with foil, and let them rest.
In the same skillet, add the diced rhubarb, brown sugar, honey, orange juice, cinnamon, and ground ginger. Stir to combine and bring to a simmer over medium heat.
Cook the rhubarb mixture for 6-8 minutes or until the rhubarb has softened and the compote has thickened slightly. Stir in the fresh thyme leaves.
Serve the pork chops warm, topped with a generous spoonful of rhubarb compote. Optionally, garnish with extra thyme leaves for presentation.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 78.0 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
