In pan, cook first 5 ingredients over medium, stirring occasionally, until rhubarb is tender and sauce thickens, 5 minutes; season. In skillet, heat oil over medium-high. Season pork and cook, turning once, until just cooked through, about 5 minutes per side. Top with compote and parsley.
Don’t forget dessert: This compote pairs as well with sweet as it does with savory. Try spooning it over ice cream!