Berkshire Pork Chops with Rhubarb Compote

  • Author: Martha Stewart


It is May, and it is grilling month. Rhubarb is also in season, so what could be better than a grilled Berkshire Pork Chop with Rhubarb Compote? I saw this recipe from Martha Stewart and I knew I needed to try it. Asparagus are growing like weeds in our garden, so I served a farro with sauteed onions and asparagus. At the end, I stirred in a 1/2 cup of Romano cheese. Delicious!



For the pork chops

  • 4 Circle B Ranch pork chops (1-inch-thick)
  • Coarse salt and freshly ground pepper
  • 4 teaspoons olive oil
  • 2 shallots, halved and thinly sliced
  • 2 cloves minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon finely chopped thyme leaves
  • 1 cup red wine
  • 1/4 cup balsamic vinegar
  • 3 tablespoons maple syrup
  • 2 large stalks rhubarb, diced in 1/2-inch pieces
  • 1/2 cup Homemade Chicken Stock

For the farro and veggies

  • 1 cup farro
  • 2 1/2 cups of Homemade Chicken Stock
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 1/2 onion diced small
  • 1 bunch of asparagus cut into 2″ pieces
  • 1/2 cup or more of romano cheese


For the pork chops

  1. Preheat grill.
  2. Pat pork chops dry and season with salt and pepper. Grill pork chops until done. I usually take them off the grill when they are 135 degrees internal temperature.
  3. Meanwhile, heat 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger, and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half; add balsamic, maple syrup, chicken stock, and rhubarb. Cook until rhubarb has softened, 7 to 8 minutes. Add butter and swirl until melted and well combined; season with salt and pepper.
  4. Divide pork chops evenly between 4 plates and top with compote; serve immediately.

For the farro and veggies

  1. Put the farro into the Chicken Stock and bring to a boil. Reduce to a simmer and cook until the farro is done. It will take about 30 minutes. While the farro is cooking saute the onion in the butter and oil. Spoon the onion into the farro and add the raw asparagus. Cook for about 5-10 minutes or until the asparagus as tender. Add the cheese and stir well.



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