Pork Chops with Rhubarb-Cherry Sauce

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

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:
Pork Chops with Rhubarb-Cherry Sauce

Source: Everyday Food, May 2005

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

  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 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.

  3. 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.

  4. 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.

Cook's Notes

The rhubarb sauce can be refrigerated in an airtight container for up to one week.

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