Pork Chops with Rhubarb-Cherry Sauce

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This new recipe was a favorite of my husband's that he wanted me to post so that it wouldn't be lost--never to be located again.  This recipe was adapted from Martha Stewart's website.  There are a number of other very tasty sounding rhubarb recipes there that you might want to check out. Rhubarb Recipes

1/2 cup dried cherries
1 tablespoon balsamic vinegar
1 teaspoon 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 black pepper
4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)

Combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.  In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes. 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. Remove from heat; keep warm.
Season both sides of pork chops with salt and pepper. Spray a large frying pan with pan spray and cook pork chops until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.
Adapted from MarthaStewart.com

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