Pork Chops With Rhubarb Compote Recipes

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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



Pork Chops with Rhubarb Compote image

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.

4 boneless pork loin chops (1-inch-thick)
Coarse salt and freshly ground pepper
4 teaspoons olive oil
2 shallots, halved and thinly sliced
2 cloves minced garlic
1 teaspoon minced fresh ginger
1 teaspoon finely chopped thyme leaves
1 cup red wine
1/4 cup balsamic vinegar
3 tablespoons maple syrup
2 large stalks rhubarb, diced in 1/2-inch pieces
1/2 cup Brown Chicken Stock
1 tablespoon unsalted butter

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



Rhubarb Compote image

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

12 ounces fresh rhubarb, cut into 1/2 inch pieces
½ cup white sugar

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



Pork Chops with Rhubarb image

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.

1 tablespoon all-purpose flour
Salt and pepper to taste
2 bone-in pork loin chops (1/2 to 3/4 inch thick)
2 tablespoons butter
1/2 pound fresh or frozen rhubarb, chopped
1 tablespoon honey
1/8 teaspoon ground cinnamon
1-1/2 teaspoons minced fresh parsley

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



Rhubarb Pork Chop Casserole image

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.

4 boneless pork loin chops (3/4 inches thick and 4 ounces each)
1 tablespoon canola oil
Salt and pepper to taste
2 tablespoons butter
3 cups soft bread crumbs
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon

PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE

Categories     Fruit     Pork     Dinner     Meat     Pork Tenderloin     Spring     Rhubarb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9



Pan-Seared Pork Tenderloin with Rhubarb Compote image

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.

6 tablespoons olive oil, divided
1 1/2 tablespoons ground black pepper
1 tablespoon salt
2 teaspoons dried rubbed sage
2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
2 1/2 pounds pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew
2 tablespoons chopped fresh parsley
Fresh sage sprigs
Rhubarb Compote

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



Pork Chops With Rhubarb Compote image

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

4 boneless pork loin chops
salt
pepper
4 teaspoons olive oil
2 shallots, halved and thinly sliced
2 minced garlic cloves
1 teaspoon minced fresh ginger
1 teaspoon finely chopped thyme leaves
1 cup red wine
1/4 cup balsamic vinegar
3 tablespoons maple syrup
2 stalks rhubarb, diced in 1/2 inch pieces
1/2 cup brown chicken stock
1 tablespoon unsalted butter

GRILLED LAMB CHOPS WITH RHUBARB COMPOTE AND ASPARAGUS

For a super spring dinner, lamb chops are seasoned with crushed fennel seeds, salt, and pepper before being grilled alongside asparagus spears. A bright,savory rhubarb compote provides a wonderful contrast to the rich meat.

Provided by Lauryn Tyrell

Time 55m

Number Of Ingredients 13



Grilled Lamb Chops with Rhubarb Compote and Asparagus image

Steps:

  • In a mortar and pestle, coarsely crush fennel seeds (or place in a resealable bag and crush with the bottom of a skillet). Season chops generously with kosher salt, pepper, and fennel seeds. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 1 day.
  • In a medium skillet, combine sugar, vinegar, ginger, and garlic over medium-high heat, stirring until sugar has dissolved. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 minutes.
  • Add rhubarb and star anise; cook, stirring, until rhubarb is tender but not falling apart (watch carefully, as this can happen quickly), about 3 minutes. Transfer to a heatproof bowl and let cool completely (you should have about 1/2 cup).
  • Heat a grill over direct heat to medium-high. Drizzle asparagus with oil; season with kosher salt and pepper. Brush grates with oil and grill lamb until a golden-brown crust forms and chops are medium-rare, about 3 minutes a side. Transfer to a platter and tent with foil to keep warm.
  • Grill asparagus, turning occasionally, until charred in places and crisp-tender, 3 to 4 minutes. Toss watercress with flaky salt and a squeeze of lime. Serve alongside lamb chops, asparagus, rhubarb compote, and more lime wedges.

1 tablespoon fennel seeds
8 lamb rib chops (about 2 pounds total)
Kosher salt and freshly ground pepper
1/3 cup sugar
1/2 cup apple-cider vinegar
1 packed tablespoon julienned fresh ginger
2 cloves garlic, peeled and smashed
4 ounces rhubarb, cut crosswise into 3/4-inch-thick slices (1 heaping cup)
1 star-anise pod
1 pound asparagus, trimmed
Extra-virgin olive oil, for brushing and drizzling
2 cups watercress, tough stems removed
Flaky sea salt, such as Jacobsen, and lime wedges, for serving

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



Skillet Pork Chops with Rhubarb Sauce image

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.

1 shallot, thinly sliced
1-inch piece ginger, grated (about 1 tablespoon)
Zest and juice of 1 orange
Zest and juice of 1 lemon
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 large stalks fresh rhubarb, trimmed and cut into 1/2-inch chunks (about 2 cups)
2 tablespoons olive oil
Four 1/2-inch-thick bone-in pork rib chops (about 2 pounds), patted dry
Fresh mint leaves, for garnish

RHUBARB COMPOTE

Provided by Scott Peacock

Categories     Condiment/Spread     Sauce     Brunch     Dessert     Low Fat     Low Cal     Lemon     Orange     Red Wine     Spring     Chill     Healthy     Low Cholesterol     Rhubarb     Simmer     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 6



Rhubarb Compote image

Steps:

  • Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer. Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

2 cups Pinot Noir or Cabernet Sauvignon
1 cup plus 2 tablespoons sugar
3 2-inch-long strips orange peel (orange part only)
2 2-inch-long strips lemon peel (yellow part only)
6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed)
1/8 teaspoon salt

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



Pork chops with rhubarb & grains image

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

190g rhubarb , cut into 5cm lengths
1 red onion , cut into wedges
3 garlic cloves , bashed with skin on
1 tbsp balsamic vinegar
olive oil , for drizzling
1 tbsp butter
2 rosemary sprigs
2 pork chops
250g pouch mixed grains (we used Merchant Gourmet)
100ml chicken stock
parsley , to serve

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



Pork Chops with Rhubarb Sauce image

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.

4 pork chops, 1 inch thick (2.5 cm)
salt & freshly ground black pepper
3 tablespoons vegetable oil
3/4 cup orange juice
2 tablespoons granulated sugar
2 teaspoons chopped rosemary
2 cups rhubarb, cut into 2 inch pieces (5 cm)
12 green onions, cut into 2 inch lengths (5 cm)

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From everydaycookingadventures.com


RHUBARB PORK CHOP CASSEROLE RECIPE - FOOD NEWS
Place the pork chops in the oil, and sear. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
From foodnewsnews.com


RECIPE: RHUBARB AND BROWN SUGAR SKILLET PORK CHOPS | KITCHN
Season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rhubarb and ginger and cook until the ginger is fragrant, about 1 minute. Add the broth, sugar, and soy sauce, stir to dissolve the sugar, and bring to a boil. Nestle the pork chops into the sauce and add any accumulated juices from the plate.
From thekitchn.com


PORK CHOPS WITH RHUBARB COMPOTE – CIRCLE B RANCH AND MARINA'S …
Preheat grill. Pat pork chops dry and season with salt and pepper. Grill pork chops until done. I usually take them off the grill when they are 135 degrees internal temperature. Meanwhile, heat 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.
From circlebranchpork.com


LOW CARB RHUBARB GLAZED PORK CHOPS RECIPE
3 medium pork chops (I used bone out, but whatever you prefer is fine) 3/4 tsp. garlic powder. 1/4 cup oil. 6 tbsp. rhubarb compote. Instructions. Season the pork chops with the garlic powder. Pour the oil into a skillet and warm. Cook the chops until done. Slather each chop with 2 tbsp. rhubarb compote and serve.
From thatslowcarb.com


RHUBARB COMPOTE RECIPE - THE BERKSHIRES FARM TABLE COOKBOOK
Cook the pork chops as desired and serve with the rhubarb compote from The Berkshires Farm Table Cookbook. I also sautéed some baby bella mushrooms and roasted purple brussels sprouts to round out the meal, as shown below. Filed Under: Recipes Tagged With: chutney, cookbook, farm-to-table, recipe, rhubarb. Previous Post: « Our Cookbook Update. …
From berkshiresandbeyond.com


PORK CHOPS WITH RHUBARB COMPOTE | RECIPE | RHUBARB COMPOTE, …
Apr 12, 2021 - It is May, and it is grilling month. Rhubarb is also in season, so what could be better than a grilled Berkshire Pork Chop with Rhubarb Compote? I saw this recipe from Martha Stewart and I knew I needed to try it. Asparagus are growing like weeds in our garden, so I served a farro with sauteed onions and asparagus. At …
From pinterest.ca


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