PORK CHOPS WITH RHUBARB-CHERRY SAUCE

Pork Chops with Rhubarb-Cherry Sauce image

Yield Serve 4

Number Of Ingredients 16

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)
Snap Peas with Mint
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)

Steps:

In a small bowl, combine the cherries with the vinegar and hot water; let stand 10 minutes to soften.
Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium-low heat. Add the onion; cook until softened, stirring occasionally, about 10 minutes.
To the saucepan, add the cherry mixture, rhubarb, and sugar; bring to a boil. Reduce the heat; simmer until the rhubarb has softened, 5 to 8 minutes. Stir in the nutmeg; season with salt and pepper. Remove from the heat; keep warm.
Generously season both sides of the pork chops with salt and pepper. In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Cook the pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with the warm sauce.
Snap Peas with Mint
In a 12-inch nonstick skillet, bring 1 cup water and the butter to a boil over high heat. Add the snap peas; cover, and cook until bright green, about 2 minutes. Remove the lid; reduce the heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes. Remove from the heat. Toss with the mint and season with salt and pepper.