Pork Chops With Rhubarb-Cherry Sauce

• 1/2 cup dried cherries
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil, plus
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 8 -10 ounces rhubarb, approx 2 cups (1/2 inch pieces)
• 3 tablespoons sugar
• 1 pinch nutmeg
• coarse salt
• fresh ground black pepper
• 4 pork loin chops, 1/2 inch thick and 6 to 8 oz each

1. In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
2. In a small saucepan, heat 1 tsp oil over med low heat. Add onion; cook until softened, stirring occasionally.
3. 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 seasonings. Remove from heat; keep warm.
4. Generously season both sides of pork chops with salt and pepper. In a large skillet heat remaining oil over med high heat. Cook pork until browned and cooked through (3 to 4 minutes per side).
5. Top with warm sauce.

dried cherries, balsamic vinegar, olive oil, olive oil, onion, rhubarb, sugar, nutmeg, salt, fresh ground black pepper, pork loin chops

Taken from www.food.com/recipe/pork-chops-with-rhubarb-cherry-sauce-117164 (may not work)