PORK CHOPS WITH RHUBARB COMPOTE
This simple pork chop recipe is the perfect dish to serve for a weeknight dinner. Add a side of Spring Peas with Mint and you're ready to go.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat; add pork chops and cook, turning once, until nicely browned, about 2 minutes per side. Transfer to oven and roast until just cooked through, about 8 minutes. Transfer pork chops to a plate and keep warm.
- Meanwhile, heat remaining 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger, and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half; add balsamic, maple syrup, chicken stock, and rhubarb. Cook until rhubarb has softened, 7 to 8 minutes. Add butter and swirl until melted and well combined; season with salt and pepper.
- Divide pork chops evenly between 4 plates and top with compote; serve immediately.
PORK CHOPS WITH RHUBARB
A surprising rhubarb sauce makes these tender chops extra special. I like it on the tangy side, but you can always add more honey to sweeten up the fruity sauce a bit if it's too puckery for your family. -Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the flour, salt and pepper; add pork chops and turn to coat. In a skillet, melt butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.
Nutrition Facts : Calories 390 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 38g protein.
PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE
Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
- Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
- Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.
RHUBARB COMPOTE
Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 2
Steps:
- Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
- Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 13 g
RHUBARB PORK CHOP CASSEROLE
The usual reaction to this casserole is that it's a nice mix of sweet and tart-and an unusual use of rhubarb! I like rhubarb, but I'm not a dessert person. I always thought pies and cobblers shouldn't be the only ways to enjoy it. -Jeanie Castor, Decatur, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Add butter to the drippings to melt; mix with bread crumbs. Remove from heat., In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon into a greased 11x7-in. baking dish. Sprinkle crumbs over top. , Cover with foil and bake at 350° for 25-30 minutes. Remove foil. Arrange pork chops on top. Bake, uncovered, until heated through, 10-15 minutes.
Nutrition Facts : Calories 477 calories, Fat 17g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 254mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 3g fiber), Protein 26g protein.
PORK CHOPS WITH RHUBARB-CHERRY SAUCE
Try the sauce with roasted chicken or drizzled over toasted bread topped with goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
- In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.
- To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.
- Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.
PORK CHOPS WITH RHUBARB COMPOTE
Make and share this Pork Chops With Rhubarb Compote recipe from Food.com.
Provided by Borealis Beegirl
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat: add pork chops and cook, turning once, until nicely browned, about 2 minutes per side. Transfer to oven and roast until just cooked through, about 8 minutes. Transfer pork chops to a plate and keep warm.
- Meanwhile, heat remaining 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half: add balsamic vinegar, maple syrup, chicken stock and rhubarb. Cook until rhubarb has softened 7-8 minutes. Add butter and swirl until melted and well combined, season with salt and pepper.
Nutrition Facts : Calories 180.6, Fat 7.8, SaturatedFat 2.6, Cholesterol 8.5, Sodium 49.6, Carbohydrate 16.1, Fiber 0.5, Sugar 10.1, Protein 1.4
PORK CHOPS WITH RHUBARB & GRAINS
Rhubarb complements the pork chops in this dish perfectly, adding a touch of sharpness. Served with mixed grains, it's an easy midweek supper
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small roasting tin, toss the rhubarb, onion wedges and garlic with the balsamic vinegar, a little olive oil and some seasoning. Roast in the oven for 20 mins.
- Meanwhile, melt the butter over a high heat and fry the rosemary. Add the pork and cook for 2 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven and add the grains and chicken stock and mix together. Add the meat and the rosemary to the roasting tin, placing the chops on top. Roast for 10-12 mins further, or until the pork is cooked through. Serve each chop with a big spoonful of the grains, scattered with parsley.
Nutrition Facts : Calories 735 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 0.5 milligram of sodium
PORK CHOPS WITH RHUBARB SAUCE
Ideal for Sprintime Gatherings. The cherry flavours of "Strewn Two Vines Merlot" wine come alive when matched with this mouth-watering recipe. (Strewn Two Vines Merlot VQA is a combination of Cabernet Sauvignon, Cabernet Franc and Merlot has ripe plum and cherry aromas. This smooth and flavourful Ontario VQA wine is best with beef, pork and game.I have prepared and served this recipe on several occasions for ourselves and guests. The rhubard is a wonderful, slightly tart flavour, no need for apple sauce, and compliments the flavours and aroma of the selected wine. (a recipe from LCBO handout advertising Ontario Wines)
Provided by TOOLBELT DIVA
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Season chops with salt and pepper.
- In a large skillet that has a lid, heat oil on medium high heat.
- Brown pork chops 4 minutes per side.
- Remove from pan and keep warm.
- Discard any fat, then add orange juice, sugar and rosemary to pan.
- stir sugar and deglaze pan.
- Add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole.
- Return chops and any accumulated juices to the pan.
- Add onions, cover and cook 4 to 6 minutes or until chops are cooked through.
SKILLET PORK CHOPS WITH RHUBARB SAUCE
Every summer I look forward to cooking with the rhubarb that grows like wild where my family lives in Minnesota. We usually bake it into a dessert crumble, but I love this super-citrusy, savory use of it in a sauce for quick pan-seared pork chops.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the shallot, ginger, orange zest and juice, lemon zest and juice, brown sugar, vinegar, paprika, crushed red pepper and 1/2 teaspoon salt to a small saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Reduce the heat to medium-low, add the rhubarb and cook, stirring occasionally, until the rhubarb breaks down and the sauce thickens, 8 to 12 minutes.
- Meanwhile, score 1/2-inch-deep slits with a paring knife 1 inch apart around the fatty side of the pork chops. Season both sides of the pork chops with 2 teaspoons salt and a few grinds of black pepper.
- Heat the oil in a large skillet over medium-high heat. Once oil the very hot and shimmering, carefully add the pork chops. Sear the chops until golden brown on one side, about 5 minutes. Turn and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone reads 140 degrees F, 1 to 2 minutes.
- Serve the pork chops topped with the rhubarb sauce and mint.
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