Pork Chops in Cherry and Rhubarb Sauce from Dinners in a Flash

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Pork Chops in Cherry and Rhubarb Sauce
This sauce can be left in the refrigerator for up to 1 week. You can also use it to drizzle on crackers or bread topped with cheese.

Serves 4

Ingredients

Qty	Unit	Ingredient

10	Oz	Rhubarb, ends trimmed and cut crosswise into 1/2 inch pieces
4	ea	Pork chops - loin 1/2 inch thick and 6 to 8 oz.
1/2	C	Cherries - dried
1	Tb	Vinegar - balsamic
1/4	C	Hot water
2	Tb	Olive Oil plus 1 teaspoon
1/2	C	Onion, finely chopped
3	Tb	Sugar
	Dash	Nutmeg, ground
		Salt and pepper to taste

Instructions

Combine cherries and vinegar in a small bowl with the hot water. Let stand 10 minutes to soften. Heat 1 teaspoon oil over medium-low heat in a small saucepan. Add onion and cook until softened. stir occasionally for 10 minutes. Add cherry mixture to the saucepan, along with rhubarb and sugar. Boil. Reduce heat and simmer until the rhubarb has softened, 5 to 8 minutes. Stir in nutmeg and season to taste with salt and pepper. Remove from heat and keep warm. Season both sides of the pork chops with salt and pepper; heat them in a large skillet along with the remaining olive oil. Cook until browned and cooked thru, 3 to 4 minutes per side. Serve drizzled with warm sauce.