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Gallery Pork Chops with Rhubarb-Cherry Sauce Recipe Summary prep: 45 mins total: 45 mins Servings: 4

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

Cook’s Notes The rhubarb sauce can be refrigerated in an airtight container for up to one week. Variations The cherries can be replaced with other dried fruit, such as golden raisins; soften as instructed in step 1.

Gallery Pork Chops with Rhubarb-Cherry Sauce

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Pork Chops with Rhubarb-Cherry Sauce

Pork Chops with Rhubarb-Cherry Sauce

Pork Chops with Rhubarb-Cherry Sauce

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 4

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 4

4

Ingredients

Ingredients

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

Directions

In a small bowl, 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.

To the saucepan, 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 and pepper. Remove from heat; keep warm.

Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook 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 warm sauce.

Cook’s Notes The rhubarb sauce can be refrigerated in an airtight container for up to one week.

Variations The cherries can be replaced with other dried fruit, such as golden raisins; soften as instructed in step 1.

Cook’s Notes

The rhubarb sauce can be refrigerated in an airtight container for up to one week.

Variations

The cherries can be replaced with other dried fruit, such as golden raisins; soften as instructed in step 1.

Reviews (4)

 Add Rating & Review     81 Ratings   5 star values:        13    4 star values:        25    3 star values:        26    2 star values:        13    1 star values:        4

Reviews (4)

Add Rating & Review     81 Ratings   5 star values:        13    4 star values:        25    3 star values:        26    2 star values:        13    1 star values:        4

Add Rating & Review

81 Ratings 5 star values: 13 4 star values: 25 3 star values: 26 2 star values: 13 1 star values: 4

81 Ratings 5 star values: 13 4 star values: 25 3 star values: 26 2 star values: 13 1 star values: 4

81 Ratings 5 star values: 13 4 star values: 25 3 star values: 26 2 star values: 13 1 star values: 4

  • 5 star values: 13 4 star values: 25 3 star values: 26 2 star values: 13 1 star values: 4

    Martha Stewart Member     Rating: Unrated       04/17/2017   Awesome  

Martha Stewart Member     Rating: Unrated       06/13/2012   I made this with fresh cherries (1 c.) instead of the dried, and it was awesome! Really nice change for pork chops. I imagine it would be good on a pork roast too. And this was really fast. The only way this would take 45 minutes is if you can't multitask in the kitchen. I put it together in 20 min.  

Martha Stewart Member     Rating: Unrated       06/27/2011   I never cooked with rhubarb before and this came out really delicious!  

Martha Stewart Member     Rating: Unrated       01/11/2010   This is one of my all-time favourite pork chop recipes! I always keep a package of frozen rhubarb handy just so I can whip this up.

    Martha Stewart Member

    Rating: Unrated 04/17/2017

Awesome

Rating: Unrated

Rating: Unrated 06/13/2012

I made this with fresh cherries (1 c.) instead of the dried, and it was awesome! Really nice change for pork chops. I imagine it would be good on a pork roast too. And this was really fast. The only way this would take 45 minutes is if you can’t multitask in the kitchen. I put it together in 20 min.

Rating: Unrated 06/27/2011

I never cooked with rhubarb before and this came out really delicious!

Rating: Unrated 01/11/2010

This is one of my all-time favourite pork chop recipes! I always keep a package of frozen rhubarb handy just so I can whip this up.

All Reviews for Pork Chops with Rhubarb-Cherry Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Chops with Rhubarb-Cherry Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest