Pork Chops with Rhubarb-Cherry Sauce

Name: Pork Chops with Rhubarb-Cherry Sauce
Prep time: 45 min
Total time: 45 min
Ingredients: 0.5 cup dried cherries; 1 tablespoon balsamic vinegar; 1 teaspoon plus 2 tablespoons olive oil; 0.5 cup finely chopped onion; 8 to 10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups); 3 tablespoons sugar; Pinch of ground nutmeg; Coarse salt and ground pepper; 4 pork loin chops, (each ½ inch thick and 6 to 8 ounces)

3.4

(83)

6 Reviews

By

Martha Stewart

Updated on May 16, 2017

Prep Time:

45 mins

Total Time:

45 mins

Servings:

4

Try the sauce with roasted chicken or drizzled over toasted bread topped with goat cheese.

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Ingredients

½ cup dried cherries
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil
½ cup finely chopped onion
8 to 10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)
3 tablespoons sugar
Pinch of ground nutmeg
Coarse salt and ground pepper
4 pork loin chops, (each ½ inch thick and 6 to 8 ounces)

Directions

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 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.
To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.
Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.