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.

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.

Dry Rubbed Pork Chops with Apple Cranberry Compote

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Becky Winkler
• Total Time: 15 minutes
• Yield: 3 servings 1x
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Perfectly seared, spice-rubbed pork chops are finished with a sweet and tart compote made right in the same pan. A flavorful and impressive meal that’s ready in under 30 minutes.

---

Ingredients

Units USM Scale 1x2x3x

• 1 teaspoon (5ml) ground cumin
• 3/4 teaspoon (3.7ml) sea salt (or to taste)
• 1/2 teaspoon (2.5ml) granulated garlic
• 1/4 teaspoon (1.2ml) bittersweet smoked paprika (or more if you want spicy chops)
• 1/4 teaspoon (1.2ml) freshly ground black pepper
• 1/8 teaspoon (0.6ml) ground cinnamon
• 3 bone-in pork chops (preferably less than 1 inch (2.5cm) thick (about 1.5 pounds / 0.68kg))
• 1 tablespoon (15ml) ghee or avocado oil
• 1/2 cup (118ml) fresh or frozen cranberries (no need to defrost)
• 1 large apple (cored and coarsely chopped)
• 1 teaspoon (5ml) freshly grated orange zest
• Juice of half an orange (about 1/4 cup / 59ml)
• Pinch of sea salt (or to taste)

---

Instructions

1. Mix the spices and salt for the dry rub 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 (cranberries, apple, orange zest, and orange juice) 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 pinch of 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 1 inch, consider starting them on the stovetop and finishing in the oven for proper cooking.
• Ensure the cast iron skillet is very hot before adding the ghee or oil to achieve a nice sear on the pork chops.
• When cooking the pork chops, do not flip them until they release easily from the pan, which indicates they are nicely browned on the bottom.
• For a quicker version, you can omit the full compote and just cook chopped apples in the pan after removing the pork chops.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Pan-Searing
• Cuisine: American

Nutrition

• Serving Size: 200g
• Calories: 590
• Sugar: 8
• Sodium: 600
• Fat: 38
• Saturated Fat: 13
• Unsaturated Fat: 25
• Carbohydrates: 12
• Fiber: 2
• Protein: 50
• Cholesterol: 150

If You Liked This Recipe, You’ll Love These

• Raw Summer Roll Salad with Almond Butter Vinaigrette
• Creamy Citrus Cauliflower Risotto
• Scallops with Pea Puree from the Chef at Fairmont, Seattle