Orange Pork Chop with Rhubarb Compote Rate this article: 4.0 1686 Print Yield:Serves 6 Prep Time: 30 minutes Cooking Time: 20 minutes Ingredients: 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: 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. Nutritional Information Orange Pork Chop with Rhubarb Compote 1/6 of recipe Protein 37.9g Calories 386 Sugar Fat 12.5g Saturated 3.7g Monounsaturated 5.9g Polyunsaturated 1.7g Cholesterol 92mg Sodium 281mg Potassium Calcium Carbohydrate 29.9g Fibre 2.1g Oven-Grilled Pork and Veggie Wraps Ontario Pulled Pork - Slow Cooker