Pork Chops with Sour Cherry Cranberry Compote

pork chop with compote

This meal is hearty enough to be satisfying on a cool evening yet light enough not to weigh you down. It’s also quick to the table – in thirty minutes or less depending on how small you dice the apple. Give this a try the next time you want a quick, hearty meal! It also pairs well with a rice pilaf or butternut squash risotto.

  • 2 tbsp. sour cherry jam
  • 1 cup cranberries, fresh or frozen
  • 1 medium apple, diced
  • 1/4 cup apple juice
  • 1/4 – 1/3 tsp. thyme
  • 10 twists black pepper (about 1/2 tsp)
  • 4 pork chops, about 1″ thick
  • 1 large bunch lacinato kale, de-stemmed and leaves torn
  • 1 tbsp. avocado oil

Preheat oven to broil. Salt and pepper pork chops and begin making the sauce (below) while the oven preheats.

Sauté the apple in a small saucepan over medium heat in a little avocado oil or butter. When the apple begins to soften, add cranberries, jam and apple juice. Stir to incorporate and simmer on low-medium, breaking up the cranberries and apples as they soften to create a thickened sauce. Add thyme and pepper and simmer on low for 5 more minutes, or enough liquid evaporates to create a chunky applesauce consistency.

Broil for 7-10 minutes then flip the chops and continue to broil for 3-5 minutes, monitoring closely. Remove and let rest.

While the sauce is cooking, sauté the kale in a little oil. Add 1-2 tbsp. water to steam-saute the kale until it is bright green and wilted.

Assemble the plate by placing the pork chop on a bed of kale and adding the compote atop the dish. Serves 4.


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