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
- 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.)
- 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.
- 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).
- 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.