Prep 45 mins
Cook 0 mins
I got this recipe in the May Food Everyday magazine. We always have a large crop of rhubarb every year, this recipe will be at the top of my list...as soon as it ripens!
- 1⁄2 cup dried cherries
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil, plus
- 2 tablespoons olive oil
- 1⁄2 cup onion, finely chopped
- 8 -10 ounces rhubarb, approx 2 cups (1/2 inch pieces)
- 3 tablespoons sugar
- 1 pinch nutmeg
- coarse salt
- fresh ground black pepper
- 4 pork loin chops, 1/2 inch thick and 6 to 8 oz each
- In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
- In a small saucepan, heat 1 tsp oil over med low heat. Add onion; cook until softened, stirring occasionally.
- To the saucepan, add cherry mixture, rhubarb and sugar; bring to boil. Reduce heat; simmer until rhubarb has softened (5 to 8 minutes) Stir in seasonings. Remove from heat; keep warm.
- Generously season both sides of pork chops with salt and pepper. In a large skillet heat remaining oil over med high heat. Cook pork until browned and cooked through (3 to 4 minutes per side).
- Top with warm sauce.
Hi Katie in the UP... I am originally from the UP also. I tried your Pork Chops with Rhubarb-cherry sauce recently and loved it.. makes a very nice change from pork chops and applesauce.. Dar in AK (formerly an Escanaba Eskimo)