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Seared Pork Chop with Dried Cherry and Riesling Compote, Sautéed Winter Greens and Beets

Chef Brud Holland
The following is a typical dish with easy substitutions for dietary preferences such as tofu, tempeh or fish for the pork. The uncooked greens become the “salad” base with bright raw flavors, the pork with its juice and cherry glaze meld into dressing and the beets provide a tender earthy flavor and cook quickly when peeled and diced small.
Course Main Course
Servings 2 servings


  • 1 cup Chioggia beets diced into ½-inch pieces
  • 1 teaspoon salted butter
  • 1/2 cup water
  • 1 garlic clove sliced thin
  • Pinch of kosher salt
  • 1 tablespoon fresh leaf parsley chopped
  • 2 cups winter greens, kale, mustard greens, etc torn or chopped into bite-size pieces
  • 2 4-ounce boneless pork chops (a ¾-inch cut)
  • Kosher salt
  • Fresh-ground black pepper
  • Dried thyme
  • 1 tablespoon Stony Brook sunflower oil (may substitute canola)
  • 1 shallot sliced thin
  • 1 garlic clove sliced thin
  • 1/4 cup dried cherries
  • 1/2 cup Riesling


  • Put a saucepan on high heat and add the beets, butter, water, garlic and salt. Cook until all the water is absorbed. Add the parsley; cover and keep warm.
  • Place the greens in the center of 2 plates. Season the pork on both sides with a pinch of salt, pepper and thyme. Add the oil to a skillet and put on medium heat. Sear the pork for 3 minutes per side. Remove from the pan and place on top of the greens.
  • To the skillet, add the shallot, garlic, dried cherries and Riesling. Cook on high heat until 2 tablespoons of liquid are remaining. Spoon equal amounts over each chop and serve beets on the side.
Keyword Beets, pork