Pork Chops with Nectarine, Thyme Compote

Pork is best accompanied by fruit. Every summer, I try a new fruit variation. This year, I am enamored by nectarines. The sweetest nectarines are the white-fleshed ones, but the yellow-flesh ones also work well. Though I prefer lemon thyme from my herb garden, English thyme works well. Any Riesling wine would work, but I prefer a slightly sweet German Riesling.

4 servings

INGREDIENTS:

4 boneless pork chops

Sea salt and fresh ground black pepper

1 tablespoon extra virgin olive oil

½ cup red onion, small diced

1 small shallot, minced (about 2 tablespoons more or less)

1 serrano pepper (about 2 teaspoons)

¼ cup Riesling wine

1 lime, juiced

2 nectarines, pitted, small diced

2 tablespoons fresh lemon thyme leaves, divided (English thyme will do)

⅛ teaspoon red pepper flakes

DIRECTIONS:

  1. Season the pork chops with salt and pepper. Heat the olive oil in a large sauté pan over medium-high heat. When the oil ripples, add the pork chops. Brown one side, about four minutes. Turn over the chops and add the red onion, shallots, and pepper to the pan. Brown the second side of the pork until 145°F is measured at the center of the chops, for about four or five minutes. Remove the pork chops and keep warm.

  2. Deglaze the pan with the Riesling wine and lime juice. Reduce the heat to medium and add the nectarines, one tablespoon thyme, and red pepper flakes. Bring to a boil, then remove from the heat. Taste, Think, Transform with salt.

  3. Serve the pork chops draped with the sauce and sprinkled with one tablespoon of thyme leaves.

Pork Chops with Nectarine, Thyme Compote

Pork Chops with Nectarine, Thyme Compote
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Pork is best accompanied by fruit. Every summer, I try a new fruit variation. This year, I am enamored by nectarines. The sweetest nectarines are the white-fleshed ones, but the yellow-flesh ones also work well. Though I prefer lemon thyme from my herb garden, English thyme works well. Any Riesling wine would work, but I prefer a slightly sweet German Riesling.

Ingredients

  • 4 boneless pork chops
  • Sea salt and fresh ground black pepper
  • 1 tablespoon extra virgin olive oil
  • ½ cup red onion, small diced
  • 1 small shallot, minced (about 2 tablespoons more or less)
  • 1 serrano pepper (about 2 teaspoons)
  • ¼ cup Riesling wine
  • 1 lime, juiced
  • 2 nectarines, pitted, small diced
  • 2 tablespoons fresh lemon thyme leaves, divided (English thyme will do)
  • ⅛ teaspoon red pepper flakes

Instructions

  1. Season the pork chops with salt and pepper. Heat the olive oil in a large sauté pan over medium-high heat. When the oil ripples, add the pork chops. Brown one side, about four minutes. Turn over the chops and add the red onion, shallots, and pepper to the pan. Brown the second side of the pork until 145°F is measured at the center of the chops, for about four or five minutes. Remove the pork chops and keep warm.
  2. Deglaze the pan with the Riesling wine and lime juice. Reduce the heat to medium and add the nectarines, one tablespoon thyme, and red pepper flakes. Bring to a boil, then remove from the heat. Taste, Think, Transform with salt.
  3. Serve the pork chops draped with the sauce and sprinkled with one tablespoon of thyme leaves.

Nutrition Facts

Calories

294.37

Fat (grams)

13.1 g

Sat. Fat (grams)

3.79 g

Carbs (grams)

11.02 g

Fiber (grams)

2.11 g

Net carbs

8.9 g

Sugar (grams)

6.63 g

Protein (grams)

30.22 g

Sodium (milligrams)

124.42 mg

Cholesterol (grams)

89.78 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pork, nectarine,
main dish, entree
American
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Linda HierholzerENTRÉES