Seared Pork Chops with Rhubarb Compote

seared pork chops with rhubarb compote

Recipe by Charles Grayauskie

  • 4Servings


  • 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


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!