Pork Chops With Rhubarb-Cherry Sauce - cooking recipe

Ingredients

1/2 cup dried cherries
1 tablespoon balsamic vinegar
1 teaspoon olive oil, plus
2 tablespoons olive oil
1/2 cup onion, finely chopped
8 -10 ounces rhubarb, approx 2 cups (1/2 inch pieces)
3 tablespoons sugar
1 pinch nutmeg
coarse salt
fresh ground black pepper
4 pork loin chops, 1/2 inch thick and 6 to 8 oz each

Preparation

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 tsp oil over med low heat. Add onion; cook until softened, stirring occasionally.
To the saucepan, add cherry mixture, rhubarb and sugar; bring to boil. Reduce heat; simmer until rhubarb has softened (5 to 8 minutes) Stir in seasonings. Remove from heat; keep warm.
Generously season both sides of pork chops with salt and pepper. In a large skillet heat remaining oil over med high heat. Cook pork until browned and cooked through (3 to 4 minutes per side).
Top with warm sauce.