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


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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


The cherries can be replaced with other dried fruit, such as golden raisins; soften as instructed in step 1.

Reviews (4)

81 Ratings
  • 5 star values: 13
  • 4 star values: 25
  • 3 star values: 26
  • 2 star values: 13
  • 1 star values: 4
Rating: Unrated
Rating: Unrated
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.
Rating: Unrated
I never cooked with rhubarb before and this came out really delicious!
Rating: Unrated
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.