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Bone-in Pork Chop with Tropical Fruit Compote

Bone-in Pork Chop with Tropical Fruit Compote

Ingredients

  • 10 oz.
    Stock Yards® Bone-in Pork Chop
  • 1 qt.
    Cross Valley Farms® Hibiscus Infused Fruit Blend (drain and reserve for Hibiscus Tea)
  • .5 c
    Orange Juice
  • 6 T
    Monarch® Brown Sugar
  • 2 ea.
    Monarch Cinnamon Sticks
  • 1 ea.
    Star Anise
  • 2 T
    Fresh Ginger, minced
  • Water

Preparation

Stock Yards Bone-in Pork Chop - Shop this item

  1. Season both sides of the pork chop generously with salt and pepper.
  2. Heat a skillet over medium-high heat and add olive oil.
  3. Sear the pork chop for 3-4 minutes on each side, creating a golden crust.
  4. Reduce the heat to medium, cover the skillet, and cook until the internal temperature reaches 145ºF.
  5. Remove the pork chop and let them rest, covered, for 5 minutes before serving.

Tropical Fruit Compote

Add all the ingredients – except for the pork chop – to a stock pot, plus 1/2 cup of the reserved Hibiscus Tea, and stir to combine.

Place the stock pot over medium heat. Stir the compote every minute or two as it cooks, to keep it from burning. Cook the compote for 15-20 minutes, or until reduced to desired consistency.

Recipe By Liz Howe, Sr. Culinary Manager, US Foods® Corporate Kitchens

Serves 1