PORK CHOPS WITH RHUBARB-CHERRY SAUCE

1/2 cup dried cherries*
1 tablespoon balsamic vinegar
1/4 cup hot water
1 teaspoon plus 2 tablespoons olive oil, divided use
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 freshly ground pepper
4 pork loin chops (each 1/2-inch thick and 6 to 8 ounces)

In small bowl, combine cherries with vinegar and hot water; let stand 10 minutes to soften.

Meanwhile, in small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.

To the saucepan, add cherry mixture, rhubarb and sugar; bring to boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from the heat; keep warm.

Generously season both sides of pork chops with salt and pepper. In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with the warm sauce.

*The cherries can be replaced with other dried fruit, such as golden raisins.

Note: Rhubarb sauce can be refrigerated in an airtight container for up to 1 week. Try it with chicken or drizzled over toasted bread or crackers topped with goat cheese.

Serves 4
Source: Everyday Food: Great Food Fast by Martha Stewart Living Magazine