Pork Chops with Rhubarb-Cherry Sauce

Name: Pork Chops with Rhubarb-Cherry Sauce
Yield: Serve 4
Ingredients: 1/2 cup dried cherries; 1 tablespoon balsamic vinegar; 1/4 cup hot water; 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 fresh ground pepper; 4 pork loin chops (each 1/2 inch thick and 6 to 8 ounces); 1 tablespoon butter; 1 pound trimmed snap peas; 1/2 cup (packed) thinly sliced fresh mint leaves; Coarse salt and fresh ground pepper; (serves 4)

December 14, 2011

The rhubarb sauce can be refrigerated in an airtight container for up to 1 week. Try it with chicken or drizzled over toasted bread or crackers topped with goat cheese. The cherries can be replaced with other dried fruit, such as golden raisins.

Recipe notes

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