Orange Pork Chop with Rhubarb Compote
Yield: Serves 6
Cooking Time: 20 minutes
Preparation Time: 30 minutes
Ingredients
6 Canadian Pork Rib Chops (3/4 inch, 2 cm thick)
1 Tbsp (15 mL) cracked black peppercorns
1-1/2 tsp (7 mL) grated orange zest
1 Tbsp (15 mL) fresh thyme leaves, or 1 tsp (5 mL) dried
1/2 tsp (2 mL) salt
1 Tbsp (15 mL) vegetable oil
For Rhubarb Compote:
3 Tbsp (50 mL) balsamic vinegar
2/3 cup (150 mL) brown sugar
1 Tbsp (15 mL) grated fresh ginger
2 cups (500 mL) fresh or frozen rhubarb, sliced
Cooking Instructions
Combine peppercorns, orange zest, thyme, and salt and rub into Pork rib chops.
Heat oil in a large skillet and cook chops over medium heat until springy when touched, and with a hint of pink in the centre, about 5 minutes each side for a 3/4-inch (2.0 cm) chop.
If ribs chops are unavailable, Pork rib steaks or Pork centre cut chops/steaks are equally good choices.
RHUBARB COMPOTE
Combine vinegar, sugar, and ginger in a saucepan and bring to a boil. Add rhubarb and return to a boil. Simmer until rhubarb is tender, about 1 minute. Drain rhubarb thoroughly and set aside. Simmer remaining liquid until slightly thickened and reduced to about 1/2 cup (125 mL). Stir in reserved rhubarb and cook until compote is of desired consistency.
Serve warm over Pork chops.
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