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March 1, 2010 / Sarah

National Fruit Compote Day

Fruit Compote is typically a dessert, but I found a savory recipe that combines pork and apple compote.

 Pork Chops with Apple Compote
Adapted from Robert Irvine

8 (1/2-inch) thick pork loin chops
2 tablespoons smokey mesquite seasoning
2 tablespoons garlic pepper
1 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
4 Granny Smith apples, peeled and cored, thinly sliced and tossed with juice from 1 lemon
1 lemon, zest grated and reserved for garnish

  1. Rinse pork chops to remove any residue and pat dry with paper towels. Combine the smokey mesquite seasoning, the garlic pepper, and the salt to make a rub. Rub the seasoning into all surfaces of the pork chops and allow to sit covered for 2 hours. (The seasoning will actually begin to “cure” the meat.)
  2. Melt butter and oil over medium heat in a large saute pan. Saute the chops for 3 to 5 minutes each side, remove to a platter and keep warm.
  3. To the same pan, add the apples and saute until tender. Puree the apples and pan juices in a blender (or you can use an immersion blender if the pot is deep enough).
  4. Spoon pureed apple over chops and garnish with lemon zest.  Serve with mashed potatoes.


  • Lawry’s makes a garlic pepper; you can find it right next to the season salt
  • Both Weber and Grill Creations make a smokey mesquite seasoning
  • I used pork tenderloin instead of pork chops, since that’s what I had in the freezer.  I just them in medallions and continued on with the recipe.

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