Pork Chops with Barberry Compote
Barberries are tiny, tart, ruby-red fruits of the Berberis bush; dried, they appear in many Persian recipes, such as jeweled rice. Chef RJ Cooper, formerly of the Southern restaurant Vidalia in Washington, DC, uses barberries in a tangy compote for pan-seared pork chops. He will be serving a version of this dish at his forthcoming restaurant Rogue 24, also in DC. If barberries are hard to find, substitute dried cranberries or sour cherries.
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