Pork Chops With Rhubarb-cherry Sauce

READY IN: 45mins
Recipe by katie in the UP

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!

Top Review by Darinak

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)

Ingredients Nutrition


  1. In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
  2. In a small saucepan, heat 1 tsp oil over med low heat. Add onion; cook until softened, stirring occasionally.
  3. 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.
  4. 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).
  5. Top with warm sauce.

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