Seared Pork Chops with Rhubarb Compote

Name: Seared Pork Chops with Rhubarb Compote
Yield: 4
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Apr 25, 2017

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!