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Pork Chops & Balsamic-Pear Compote

with Fennel & Sweet Potatoes

Whole30®
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. We’re partnering with Whole30® to bring you the fifth of eight weeks of delicious recipes. You’ll pair pork chops with a tangy-sweet compote—simply pear and onion cooked with balsamic vinegar—in this Tuscan-inspired dish. It all comes together with seasonal vegetables, roasted to bring out their sweetness.

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut off and discard any stems from the fennel. Halve the fennel lengthwise; cut out and and discard the core, then cut into 1/4-inch-thick pieces. Medium dice the sweet potatoes. Place the smashed garlic, sliced fennel, and diced sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables roast, peel and small dice the onion. Core and small dice the pear.

Cook the pork:
3 Cook the pork:

While the vegetables continue to roast, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and loosely cover with aluminum foil to keep warm. Let rest for at least 5 minutes.

Make the compote:
4 Make the compote:

While the pork rests, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the diced pear, vinegar, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the pear is slightly softened and most of the liquid has cooked off. Turn off the heat and stir in a drizzle of olive oil. Season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Serve the rested pork with the roasted vegetables. Top the pork with the compote and a drizzle of olive oil. Enjoy!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut off and discard any stems from the fennel. Halve the fennel lengthwise; cut out and and discard the core, then cut into 1/4-inch-thick pieces. Medium dice the sweet potatoes. Place the smashed garlic, sliced fennel, and diced sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the vegetables roast, peel and small dice the onion. Core and small dice the pear.

Prepare the remaining ingredients:
Cook the pork:
3 Cook the pork:

While the vegetables continue to roast, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and loosely cover with aluminum foil to keep warm. Let rest for at least 5 minutes.

4 Make the compote:

While the pork rests, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the diced pear, vinegar, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the pear is slightly softened and most of the liquid has cooked off. Turn off the heat and stir in a drizzle of olive oil. Season with salt and pepper to taste.

Make the compote:
Serve your dish:
5 Serve your dish:

Serve the rested pork with the roasted vegetables. Top the pork with the compote and a drizzle of olive oil. Enjoy!