Orange Pork Chop with Rhubarb Compote

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Orange Pork Chop with Rhubarb Compote

Orange Pork Chop with Rhubarb Compote
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Serves 6

Prep Time:
30 minutes

Cooking Time:
20 minutes


  • 6 Ontario 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

  • Rhubarb Compote:

  • 3 Tbsp (45 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:

  1. Combine peppercorns, orange zest, thyme, and salt and rub into Pork rib chops.
  2. 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.
  3. If ribs chops are unavailable, Pork rib steaks or Pork centre cut chops/steaks are equally good choices.

  • Rhubarb Compote:

  1. 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. 
  2. Simmer remaining liquid until slightly thickened and reduced to about 1/2 cup (125 mL). 
  3. Stir in reserved rhubarb and cook until compote is of desired consistency. Serve warm over pork chops.
Nutritional Information
Orange Pork Chop with Rhubarb Compote
1/6 of recipe
Protein 37.9g
Calories 386
Fat 12.5g
  Saturated 3.7g
  Monounsaturated 5.9g
  Polyunsaturated 1.7g
Cholesterol 92mg
Sodium 281mg
Carbohydrate 29.9g
Fibre 2.1g

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