Sometimes flavors come together and make great combination. Other times they come together and form a match made in heaven.
Such is the case here.
Cider Pork Chops with Leek & Dried Fruit Compote. Pull up a chair, your taste buds are ready to party!
I’ve always loved sweet and savory combinations. Meat and fruit are an ideal pairing. For example, Moroccan cuisine is known for it’s pairing of fruits and nuts with meats, and Moroccan cuisine is truly exceptional.
What meat and fruit combinations have you tried before that you enjoy? Leave a comment below!
Today’s dish features tender, juicy pork chops smothered in a cider-based compote consisting of buttery leek, sweet apricots, raisins, cherries and pears. The flavor combination is simply divine and your palate will thoroughly enjoy the experience of hitting the different sweet, tangy, and savory notes.
Let’s get started!
Place the dried fruits in a small saucepan.
Add the apple cider vinegar. Bring it to a boil, then turn off the heat and let it sit for 10 minutes for the fruit to soften.
Chop up the leek and dice the pear.
Sprinkle the pork chops with salt and freshly ground black pepper. Heat the butter in a skillet over medium-high heat and sear the pork chops on both sides until browned, about 2-3 minutes on each side.
Once browned, transfer the pork chops to a plate.
Add the leek with some more butter and saute until soft, about 5 minutes.
Add the pear and fresh thyme and cook for another 2 minutes.
Add the wine and chicken broth and bring to a rapid boil, deglazing the bottom of the pan. Boil for 3 minutes to evaporate the alcohol.
Add the dried fruit compote with all it’s liquid, the mustard and salt. Simmer for another 2 minutes. Add more salt and pepper to taste.
Nestle the pork chops in the skillet.
Spoon some sauce over the pork chops, bring to a boil, reduce the heat to medium, cover, and simmer for 15 minutes.
Enjoy! Great with rice pilaf or roasted potatoes.
- 4 bone-in pork chops, patted dry with paper towels and sprinkled with salt and freshly ground black pepper (can use boneless but bone-in contributes more flavor)
- 1 tablespoon butter plus another 2 tablespoons for the leek
- 1 tablespoon olive oil
- 2 tablespoons butter (paleo: use grass fed butter or substitute extra olive oil)
- 2 leeks, thoroughly cleaned and chopped
- 1 pear, cored and peeled, cut into ½ inch cubes
- 1 teaspoon fresh chopped thyme
- 1 cup chicken stock
- ½ cup dry white wine
- 2 teaspoons whole-grain mustard
- ½ teaspoon salt
- Chopped fresh parsley for garnish
- For the Dried Fruit Compote
- ½ cup apple cider
- ½ cup apple cider vinegar
- ½ cup water
- ¾ cup diced dried apricots
- ½ cup dried cherries
- ¼ cup golden raisins
- For the Dried Fruit Compote, combine the apple cider, apple cider vinegar, water, apricots, cherries and raisins in a small saucepan. Quickly bring it to a boil over high heat, remove from heat and let sit for 10 minutes. Can be made ahead.
- In a large skillet over medium high heat, melt the butter and olive oil. Once hot, add the pork chops and brown on both sides, about 3 minutes on each side. Transfer to a plate.
- In the same skillet, add the 2 tablespoons of butter. Add the leek and saute until softened and just starting to brown, about 5 minutes. Add the pear and thyme and cook for another 3 minutes. Add the wine and chicken stock. Bring to a rapid boil and boil for 3 minutes until the alcohol has burned off. Add the dried fruit compote with all of its liquid, the mustard and salt. Bring to a simmer and cook for 5 minutes.
- Nestle the pork chops in the skillet and spoon some of the compote over them. Bring to a simmer, reduce the heat to medium, cover, and simmer for 15 minutes or until the pork chops are tender.
- Serve the pork chops immediately with some sauce spooned over and garnished with fresh chopped parsley.