Orange Pork Chop with Rhubarb Compote

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30 minutes

20 minutes


    • 6
      Canadian Pork Rib Chops, 3/4"/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
    • 1 Tbsp
      15 mL
      canola oil
    • 3 Tbsp
      45 mL
      balsamic vinegar
    • 2/3 cup
      150 mL
      brown sugar
    • 1 Tbsp
      15 mL
      grated fresh ginger
    • 2 cups
      500 mL
      sliced fresh or frozen rhubarb


Combine peppercorns, orange zest, thyme, and salt and rub into pork rib chops. To make 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. 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″/2 cm chop. If ribs chops are unavailable, pork rib steaks or pork centre cut chops/steaks are equally good choices. Serve warm compote over pork chops.

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