Pork Chops with Rhubarb-Cherry Sauce
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- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- 1/2 cup dried cherries
- 1 tablespoon balsamic vinegar
- 1 teaspoon plus 2 tablespoons olive oil
- 1/2 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 1/2 inch thick and 6 to 8 ounces)
Directions
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In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
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In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.
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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.
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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.
Variations
The cherries can be replaced with other dried fruit, such as golden raisins; soften as instructed in step 1.
I made this with fresh cherries (1 c.) instead of the dried, and it was awesome! Really nice change for pork chops. I imagine it would be good on a pork roast too. And this was really fast. The only way this would take 45 minutes is if you can't multitask in the kitchen. I put it together in 20 min.
I never cooked with rhubarb before and this came out really delicious!
This is one of my all-time favourite pork chop recipes! I always keep a package of frozen rhubarb handy just so I can whip this up.