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Pork Chops with Rhubarb-Cherry Sauce

These pork chops are elevated with a sweet and tangy rhubarb-cherry sauce. The balsamic vinegar adds a depth of flavor that complements the richness of the pork.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 chops
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 0.5 cup dried cherries
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 2 tablespoons olive oil
  • 0.5 cup finely chopped onion
  • 8 ounces rhubarb ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)
  • 3 tablespoons sugar
  • 1 pinch ground nutmeg
  • Coarse salt and ground pepper
  • 4 pork loin chops (each ½ inch thick and 6 to 8 ounces)

Method
 

  1. Combine cherries with vinegar and hot water; let stand 10 minutes.
  2. Heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, about 10 minutes.
  3. 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.
  4. Season pork chops with salt and pepper. Heat remaining 2 tablespoons oil over medium-high heat. Cook pork until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.

Notes

Adjust the amount of sugar based on the tartness of your rhubarb.