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