Pork chops with rhubarb-cherry sauce
/A delightful little meal. Prepared relatively quickly and good till the very last bite!
This recipe has nothing to do with the fact that today is my birthday. It just happens to be the next recipe in line, so to speak. I suppose I could have made something up, like, I eat rhubarb and pork on my birthday every year. Hmm, that would be an unusual tradition. Actually, in case you are wondering, every year on my birthday my husband takes me out for a nice dinner. This year he has to work, so we are postponing it a few days. For the past few years, I have chosen Osaka as my birthday dinner spot, and I think I will choose it again this year. Mmm, can't wait for lobster, scallops, steak and fried rice!
I cannot think of an appropriate transition from lobster back to rhubarb and pork, so I am declaring an abrupt change of subject!
I do have to say that this was a delightful little meal. I prepared it relatively quickly and I thoroughly enjoyed every bite.
In a small bowl, combine:
1/2 cup dried cherries (as I was making it, I thought how fabulous it would be to replace these with chopped bing cherries)
1 tablespoon balsamic vinegar
1/4 cup hot water
Let stand for 10 minutes to soften the cherries.
Meanwhile, in a small saucepan, heat 1 teaspoon of olive oil over medium-low heat.
Add 1/2 cup finely chopped onion and cook until softened, stirring occasionally, about 10 minutes.
Add to the saucepan:
Cherry mixture
8-10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)
3 tablespoons sugar
Bring to a boil. Reduce the heat and simmer until the rhubarb has softened, 5 to 8 minutes.
Stir in a pinch of ground nutmeg and season with salt and pepper. Remove from the heat and keep warm.
Generously season both sides of 4 pork loin chops (each 1/2-inch thick and 6-8 ounces) with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the pork (in 2 batches) until browned and cooked through, 3 to 4 minutes per side.
Serve topped with the warm sauce.
There is a quick little recipe for the snap peas you see in the photos that I will share. Perhaps tomorrow or the next day.
Till then! I must get on with turning 36 years old!
Pork Chops with Rhubarb-Cherry Sauce
A delightful little meal. Prepared relatively quickly and good till the very last bite!
Contributed by Megan Porta from pipandebby.com.
Published Jul 23, 2011
Serves: 4
Total time: 35 mins
Ingredients:
- 1/2 cup dried cherries
- 1 tablespoon balsamic vinegar
- 1/4 cup hot water
- 1/2 cup finely chopped onion
- 8-10 oz. rhubarb, ends trimmed, cut crosswise into 1/2 inch pieces (2 cups)
- 3 teaspoon olive oil
- 3 tablespoons sugar
- 4 pork loin chops (1/2 inch thick and 6-8 ounces)
- pinch of ground nutmeg
- salt & pepper for seasoning
- In a small bowl, combine: 1/2 cup dried cherries (as I was making it, I thought how fabulous it would be to replace these with chopped bing cherries), 1 tablespoon balsamic vinegar, 1/4 cup hot water. Let stand for 10 minutes utnil the cherries are softened.
- Meanwhile, in a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add 1/2 cup finely chopped onion, cook until softened, stirring occasionally, about 10 minutes. Cherry mixture, 8-10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (approx 2 cups) 3 tablespoons sugar. Bring to a boil.
- Reduce the heat and simmer until the rhubarb has softened, 5 to 8 minutes. Stir in a pinch of ground nutmeg and season with salt and pepper. Remove from the heat and keep warm.
- Generously season both sides of the pork with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook to pork (in 2 batches) until browned and cooked through, 3 to 4 minutes per side. Serve topped with the warm sauce.
