Dry-Rubbed Pork Chops With Apple Cranberry Compote

These paleo, pork chops with cranberry-apple compote are made for nights when you come home already hungry: they’re easy, satisfying, and fast. They can be ready in 30 minutes!
By Becky Winkler

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There have been several nights when I left work already hungry and didn’t have any leftovers ready to just heat up when I got home. That’s where these seared pork chops with cranberry-apple compote come in.

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This whole recipe takes less than thirty minutes, and there’s even an abridged version where the compote is stripped down to its most essential ingredient. That version is in the recipe notes and can be accomplished in 15 minutes flat if you work efficiently.

Since they’re coated in a delicious dry rub made from the spices pictured above, these pork chops are also great on their own. The dry rub gets smokiness and a little heat from the paprika and savory earthiness from the cumin and garlic. There’s also sea salt, pepper, and just a tiny bit of cinnamon as a nod to the apples that are in these pork chops’ future.

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The compote is a simple mix of sweet apples and tart cranberries with a little orange juice and zest. Since the compote cooks in the same pan as the pork chops right after they’re done being seared, it gets a little spice and meaty goodness mixed in. (If you don’t have cranberries in the freezer and/or don’t feel like zesting an orange, you can make the compote with just an apple–see the recipe notes.)

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I recommend stocking up on pork chops and apples so you can whip up these pork chops with cranberry-apple compote whenever hunger strikes.

 

Dry-Rubbed Pork Chops With Apple Cranberry Compote
 
These paleo, pork chops with cranberry-apple compote are made for nights when you come home already hungry: they’re easy, satisfying, and fast. They can be ready in 30 minutes!
Author:
Recipe Type: Main
Cuisine: American
Serves: 4
Ingredients
For the dry-rubbed pork chops:
  • 1 teaspoon ground cumin
  • ¾ teaspoon sea salt, or to taste (I used Himalayan pink salt)
  • ½ teaspoon granulated garlic
  • ¼ teaspoon bittersweet smoked paprika (or more if you want spicy chops)
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cinnamon
  • 3 bone-in pork chops, preferably less than 1 inch thick (about 1.5 pounds)*
  • 1 tablespoon ghee or avocado oil
For the cranberry-apple compote:
  • ½ cup fresh or frozen cranberries (no need to defrost)
  • 1 large apple, cored and coarsely chopped (I used an Opal apple)
  • 1 teaspoon freshly grated orange zest
  • Juice of half an orange (about ¼ cup)
  • Pinch of sea salt, or to taste
Instructions
  1. Mix the spices and salt in a small bowl. Pat the pork chops dry with paper towels and rub the spice mixture evenly onto both sides of the chops. If you’re almost ready to cook, leave the pork chops out at room temperature for up to 30 minutes (it’s also fine to cook them right away). If you’d rather cook later, cover and refrigerate them for an hour or two, taking them out at least 15 minutes before you plan to cook them.
  2. Heat a large cast iron skillet over medium-high heat. If your skillet is not large enough to hold all the chops in a single layer with a little space between them, use two separate pans or cook them in batches.
  3. When the pan is very hot, add the ghee or oil and swirl the pan to coat the bottom. Add as many pork chops as will comfortably fit and let them cook undisturbed for 5-7 minutes. You can test if they’re ready to flip by gently lifting an edge with tongs or a spatula—if the pork chop is sticking, it’s not quite ready yet.
  4. Once the chops release easily and are nicely browned on the bottom, turn them over and cook for 2-4 minutes on the second side or to your desired doneness. Keep in mind that the pork chops will continue to cook a bit after you remove them from the pan. Leaving the heat on, transfer them to a plate to rest.
  5. Add the compote ingredients to the skillet. Stir briefly with a spatula, scraping to deglaze the bottom of the pan.
  6. Reduce the heat to medium, cover the pan, and cook for 3-5 minutes, stirring occasionally, until the apples are lightly browned, the cranberries have burst, and much of the liquid has been absorbed. Season with a little sea salt to taste.
  7. Spoon the hot compote over the pork chops and serve right away.
Notes
*If your pork chops are thicker than this, I recommend starting them on the stovetop and finishing them in the oven as outlined in this recipe. The cooking time will be longer, so look for thinner chops if you'll be short on time.
For a shortcut version of this dish that's still delicious and even faster, omit all the compote ingredients except for the chopped apple (use a nice, big apple or 2 smaller ones). After you take the pork chops out of the pan, add the chopped apple, stirring and scraping with a spatula to deglaze the pan. Reduce the heat to medium and let the apple cook for 2-3 minutes, until softened and browned to your liking. Sprinkle on a little salt and pepper, spoon the apple on top of the pork chops, and dig in.

 

 

Becky Winkler

Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.

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