Seared Pork Chops with Rhubarb Compote - Rachael Ray Every Day

    Seared Pork Chops with Rhubarb Compote

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    seared pork chops with rhubarb compote

    Recipe by Charles Grayauskie

    • 4Servings

    Ingredients

    • 4 stalks rhubarb, cut in 1/2-inch pieces
    • 1/3 cup (packed) light brown sugar
    • 1 tbsp. butter
    • 2 tsp. apple cider vinegar
    • 1/2 tsp. grated fresh ginger
    • 2 tbsp. olive oil
    • 4 bone-in pork chops (1 inch thick)
    • Chopped fresh parsley

    Preparation

    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!