Pork Chops with Rhubarb Cherry Sauce
Ingredients
- ½ cup dried cherries
- 1 tablespoon balsamic vinegar
- 1 teaspoon plus 2 tablespoons olive oil
- ½ 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 ground pepper
- 4 pork loin chops, (each ½ inch thick and 6 to 8 ounces)
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