Apple Cider Pork Chops with Fruit Compote
Ingredients
- 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 1/2 inch cubes
- 1 teaspoon fresh chopped thyme
- 1 cup chicken stock
- 1/2 cup dry white wine
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon salt
- Chopped fresh parsley for garnish
- For the Dried Fruit Compote
- 1/2 cup apple cider
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 3/4 cup diced dried apricots
- 1/2 cup dried cherries
- 1/4 cup golden raisins
Instructions
- 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.
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