Elevate your pork chops game with this amazing Pan Seared Pork Chops Recipe with a sweet, tangy blueberry apple compote. With just one skillet and 35 minutes, you’ll have a flavorful and visually stunning dish that’s perfect for a romantic dinner or a family meal.
Savor every bite of this irresistible dish with its perfect combination of juicy and tender pork chops, seared to perfection and topped with a flavorful blueberry compote made with apples, onions, garlic, and balsamic vinegar. Not only is it a delight for your taste buds, but it’s also a feast for your eyes. This dish is a great option for both an easy weeknight dinner or an impressive meal to serve to your guests.
The pork chops and blueberry compote are a match made in heaven, so I highly recommend against substitutions. The combination creates a unique and delicious flavor fusion that cannot be replicated with any other ingredients. So stick to the original recipe for a perfect, unforgettable meal!
What is Fruit Compote?
Fruit compote is made by cooking whole or chopped pieces of fruit with sugar, spices, and sometimes a liquid such as water or fruit juice until the fruit is soft and tender and the liquid has thickened into a syrup. Compotes are often served as a topping for ice cream, yogurt, or cake.
How to Make Pan-Seared Pork Chops with Compote
Brine the pork chops for 1-2 hours in the apple juice and salt mixture. Pat dry and brush with olive oil and black pepper. Cook the pork chops in a skillet over medium heat for 6-8 minutes per side until fully cooked. Rest for 2-3 minutes before serving with a generous spoonful of blueberry apple compote.
To make the compote, sauté the onions, apples, and garlic in butter before adding the apple juice, blueberries, balsamic vinegar, and salt. Cook until desired consistency is reached.
Storage and Leftovers
To store leftover pork chops, allow them to cool to room temperature, wrap each chop individually with plastic wrap or aluminum foil, and place them in an airtight container or a sealable plastic bag. Store in the refrigerator for up to 3-4 days.
What to Serve with Pan-Seared Pork Chops
For a truly mouthwatering meal, serve these juicy pork chops with creamy mashed potatoes, roasted potatoes, green vegetables, or easy quinoa.
More Delicious Pork Recipes
- Pulled Pork Recipe
- Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
- Smothered Pork Chops Recipe
- Cream of Mushroom Pork Chops (Dad’s Recipe)
- Easy Honey Garlic Pork Chops
- Pork Schnitzel Recipe
- Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)
If you try making this Pan Seared Pork Chops with Compote Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Pan Seared Pork Chops with Compote
Ingredients
For the pork chops
- 4 thick-cut boneless pork chops
- 1 cup unsweetened apple juice
- 1 tablespoon salt
- Olive oil
- Fresh cracked pepper - to taste
For the Blueberry Apple Compote
- 1 small yellow onion - diced
- 2 large apples - peeled and diced (granny smith or pink crisp)
- 1 tablespoon butter
- 4 cloves garlic - minced
- 1 cup unsweetened apple juice
- 3 cups blueberries - fresh or frozen
- 3 tablespoon balsamic vinegar
- salt - to taste
Instructions
- Prepare brine for pork chops. In a large mixing bowl mix together apple juice with 1 tablespoon of salt and add pork chops. Brine pork chops to the brine and allow chops to rest for 1-2 hours in the refrigerator (if you don’t have time for this step, don’t worry! Your pork chops will be delicious without it).
- When ready to start dinner, remove pork chops from the brine and pat dry with a paper towel. Using a pastry brush, lightly coat the chops with olive oil and fresh ground pepper. Allow chops to come to room temperature while blueberry apple compote is cooking.
- Meanwhile, prepare all the ingredients for the blueberry apple compote.
- Start the blueberry apple compote. In a medium sauce pan heat butter over medium high heat and sauté onions with the diced apples for 3-5 minutes, stirring frequently. Add the minced garlic and sauté for an additional 1-2 minutes. Gently pour in the apple juice in the pan with the blueberries and cook over medium-high heat until liquid has reduced by half. Stir frequently. Reduce heat to medium low and add balsamic vinegar with salt and continue to cook until desired consistency is reached. Remove from heat.
- Heat a large skillet over medium high heat. Once hot, add a thin coat of olive oil to the pan and add the pork chops. Reduce heat to medium and cook pork chops for 6-8 minutes before flipping and cooking the other side. Continue to cook the pork chops until fully cooked, between 145-160 degrees F.
- Remove pork chops from skillet and allow them to rest for 2-3 minutes before topping with a generous spoonful of blueberry apple compote. Serve with roasted potatoes, green vegetables or easy quinoa.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Made this tonight! Had to improvise with what I had on hand… Used 4 small apples and only half an onion. Only had 2 1/4c blueberries. Didn’t have apple juice but used 3/4c water 1/4c blueberry jam and some honey for that sweetness.
Turned out great over our sous vide pork chop with a side of wilted spinach