Pork Chop with Rhubarb Compote, Pumpkin-Bushi Parsnips and Fava Greens

Pan-Roasted Pork Chops

A hard sear develops a savory crust, while a brief oven finish cooks thick chops evenly. Resting before slicing keeps the meat juicy beneath the tart compote.

Ingredients

• 4 boneless pork loin chops, 1¼–1½ inches thick, about 8 ounces each
• 1½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• 1½ tbsp ghee

Instructions

1. Salt the chops on all sides and refrigerate uncovered for at least 30 minutes or up to overnight. Pat thoroughly dry and season with pepper before cooking.
2. Heat the oven to 425°F. Heat a large ovenproof skillet over medium-high heat, then add the ghee.
3. Sear the chops for 2–3 minutes per broad side until well browned, working in batches if necessary. Hold the fatty edges against the pan briefly to render and brown them.
4. Transfer the skillet to the oven and cook for about 5–10 minutes, checking early with an instant-read thermometer. Cook until the center reaches 145°F.
5. Rest on a warm plate for 5–8 minutes, then slice across the grain into ½-inch-thick pieces. Reserve any resting juices for the compote.

Notes

• Thickness matters more than weight; thinner chops may finish entirely on the stovetop.
• If cooking in batches, sear all the chops first, then finish them together on a rimmed baking sheet.

Savory Rhubarb Compote

Rhubarb supplies the acidity that a rich pork chop needs. Shallot and a restrained amount of honey make it savory and rounded rather than jammy.

Ingredients

• 12 oz rhubarb stalks, leaves discarded, cut into ½-inch pieces
• 1 small shallot, finely diced
• 1 tbsp olive oil
• 1½ tbsp honey
• ⅓ cup water, plus more as needed
• 1 tsp apple cider vinegar, plus more to taste
• ¼ tsp fine sea salt, plus more to taste
• to taste freshly ground black pepper

Instructions

1. Warm the olive oil in a small saucepan over medium-low heat. Add the shallot and cook for 3–4 minutes until translucent without browning.
2. Add the rhubarb, honey, water and salt. Bring to a gentle simmer, cover partially and cook for 8–12 minutes, stirring occasionally, until the rhubarb collapses.
3. Uncover and simmer for another 2–4 minutes if needed. Stir and lightly crush the fruit to make a thick, softly textured compote that falls readily from a spoon.
4. Stir in the vinegar and pepper. Taste before adding more honey or vinegar; retain a clear tart edge. Add a splash of water if it becomes stiff.
5. Keep warm over very low heat. Just before serving, stir in the pork's resting juices and adjust the salt.

Notes

• Rhubarb varies considerably in acidity and color. Adjust sweetness in small increments rather than trying to make it taste like a dessert preserve.

Roasted Parsnips with Pumpkin Bushi

Long batons develop caramelized edges while retaining soft centers. Pumpkin bushi adds a concentrated savory finish without obscuring the parsnips' sweetness.

Ingredients

• 1½ lb parsnips, peeled
• 2 tbsp olive oil
• ½ tsp fine sea salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 2 tbsp loosely packed, finely shaved pumpkin bushi, verified gluten-free, or to taste

Instructions

1. Heat the oven to 425°F. Cut the parsnips lengthwise into long batons roughly ½ inch thick at their widest point. Cut out any tough, woody cores.
2. Toss with olive oil, salt and pepper. Spread in a single layer on a large rimmed baking sheet, leaving space between pieces.
3. Roast for 30–40 minutes, turning after about 20 minutes, until tender through the center with deeply golden edges. Remove thin pieces early if they darken faster.
4. Transfer to a warm serving dish and scatter with pumpkin bushi while hot. Taste before adding more salt.

Notes

• Use prepared pumpkin bushi from a specialty producer; it is a cured, dried seasoning, not ordinary pumpkin flakes. If supplied as a hard piece, shave or finely grate it just before serving.
• Start with less if your pumpkin bushi is particularly salty or concentrated.

Fava Greens with Spring Onions

Sweet, softened spring onions balance the green, slightly earthy flavor of fava leaves. A short sauté and a little lemon keep the side lively beside the pork and roasted roots.

Ingredients

• 12 oz tender fava leaves and shoot tips, tough stems discarded
• 3 spring onions, bulbs and tender greens sliced
• 1½ tbsp ghee
• 2 tbsp water, as needed
• 1 tsp fresh lemon juice, plus more to taste
• ¼ tsp fine sea salt, plus more to taste
• to taste freshly ground black pepper

Instructions

1. Wash the fava greens thoroughly and drain. Cut longer tender stems into bite-size lengths; keep the leaves whole.
2. Heat the ghee in a wide skillet over medium heat. Add the spring onion bulbs and salt, and cook for 3–4 minutes until softened without much browning.
3. Add the fava greens in batches, turning as they wilt. Add the spring onion greens and a splash of water if the pan is dry.
4. Cover for 1–2 minutes to soften the stems, then uncover and toss until the leaves are tender and excess moisture has evaporated, about 2–3 minutes more.
5. Remove from the heat and season with lemon juice, pepper and additional salt as needed.

Notes

• Use young, tender fava greens rather than mature fibrous stems.
• People with G6PD deficiency should avoid fava plants; use spinach in their portion instead.

Overall Timing / Workflow

The parsnips take the longest and share the pork's oven temperature. Making the compote ahead leaves only the quick-cooking greens for the final minutes.

Instructions

1. At least 30 minutes before cooking, salt the pork. Heat the oven to 425°F and prepare the parsnips, rhubarb and greens.
2. 0:00 — Put the parsnips in the oven and start the rhubarb compote.
3. 0:20 — Turn the parsnips. Finish the compote and hold it warm.
4. 0:22 — Sear the pork, then transfer it to the oven to finish. Check the parsnips and remove them when browned and tender.
5. 0:35 — Rest the cooked pork and sauté the fava greens with spring onions. Toss the hot parsnips with pumpkin bushi.
6. 0:43 — Stir the resting juices into the compote, slice the pork and plate.

Notes

• The timeline is approximate; use the pork's internal temperature and the parsnips' tenderness rather than the clock.

Plating

Separate piles preserve the roasted parsnips' texture and keep the compote focused on the pork.

Instructions

1. Arrange the sliced pork in a slightly overlapping fan on each warm plate.
2. Spoon a generous ribbon of warm rhubarb compote over the pork, leaving some browned edges visible.
3. Pile the roasted parsnips alongside and place the fava greens with spring onions in a separate compact mound. Serve immediately.

Leftover Path

Storing the components separately allows gentle reheating for the pork and greens while the parsnips regain their roasted edges.

Instructions

1. Refrigerate the components separately in covered containers within 2 hours. Use within 3–4 days.
2. Reheat parsnips on a baking sheet at 400°F for 8–12 minutes. Warm the greens in a covered pan with a splash of water.
3. For hot leftovers, warm the pork covered with a little water and compote until it reaches 165°F; avoid prolonged cooking. Alternatively, serve thinly sliced pork cold with the compote alongside.
4. Use remaining compote as a tart accompaniment to another roast or spoon it over reheated parsnips and greens.