Pork Chops With Rhubarb Compote

• 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

1. Preheat oven to 350u0b0F.
2. 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.
3. 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.

pork loin chops, salt, pepper, olive oil, shallots, garlic, fresh ginger, thyme, red wine, balsamic vinegar, maple syrup, stalks rhubarb, brown chicken stock, unsalted butter

Taken from www.food.com/recipe/pork-chops-with-rhubarb-compote-302876 (may not work)