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. More Pork Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The brine and barberry compote can be refrigerated separately, covered, for up to 5 days. Serve the barberry compote warm or at room temperature.
Suggested Pairing
Refosco, a grape that's indigenous to Italy's cool, northern Friuli region, produces deeply colored red wines with rich berry fruit that's balanced by great acidity—perfect for these pork chops.