Baked Pork Loin Chops with Sweet Banana Compote

Ingredients

• 4 pork loin chops
• 2 bananas
• 2 tbsp unsalted butter
• 1 tbsp canola oil
• 1 shallot
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tbsp parsley flakes
• 2 tbsp fresh chives
• 1 cup bone broth
• 1 tsp arrowroot powder
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 0.25 cup water
• 0.25 tsp cream of tartar

Instructions

1. 1Preheat oven to 375°F (190°C). Season pork chops with sea salt and garlic powder. Heat Canola oil and 1 tbsp butter in an oven-safe skillet over medium-high heat. Sear chops for 2-3 minutes per side until golden brown.
2. 2Transfer skillet to the preheated oven and bake for 10-15 minutes, or until internal temperature reaches 145°F (63°C). Remove chops and rest, tented with foil.
3. 3While chops bake, prepare the compote: In a small saucepan, combine sliced bananas, brown sugar, water, vanilla extract, and cream of tartar. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until bananas soften and liquid slightly thickens. Mash lightly if desired.
4. 4Return skillet to stovetop. Add remaining 1 tbsp butter and minced shallot, sauté until softened. Deglaze with Bone Broth, scraping up any browned bits. Whisk in arrowroot powder dissolved in a tablespoon of cold water until sauce thickens slightly. Stir in parsley flakes and fresh chives.
5. 5Serve baked pork chops with a generous spoonful of banana compote and the pan sauce.