Pork Chops with Rhubarb-Cherry Sauce

Martha Stewart
Print Friendly

MSL-pork-chops-rhubarb-cherry-sauce-560x760

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

  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.

Got questions about this article or any other garden topic? Go here now to post your gardening ideas, questions, kudos or complaints. We have gardening experts standing by to help you!