Martha Stewart's Pork Chops with Rhubarb Cherry Sauce

Due to the enormous rhubarb plant that is beginning to overgrow my garden space, I looked for recipes that I could make with this beast besides the typical desserts. I really liked the look of this pork chop recipe and since I usually serve pork with some kind of apple side or applesauce, I decided to try this alternative, hopefully fruity-sweet recipe. The recipe also looked within my scope of doable steps and ingredients. It was a very fast recipe (more like 30 minutes total) and the prep of pulling the one large rhubarb stalk from my garden, washing it and chopping it and the onion certainly took less than 5 minutes tops.

Making the sauce ©EverydayCookingAdventures 2013

As the rhubarb cherry sauce simmered in its saucepan it gradually got softer and more compote-like. My only tip is don’t let the sauce simmer more than like 6 minutes or it starts to break down and get mushy. I removed it right after about 6 minutes when I saw this starting. While the sauce had simmered, I started the pork chops in their skillet so everything was ready at about the same time. I served it with the last of our 4th of July leftover Macaroni Salad and a couple rolls. Normally, I’d opt for throwing in a salad or veggie but I knew the macaroni and pork chops with yummy compote sauce would be more than filling enough.

I really loved the sweet cherry/onion part of the sauce but we both felt the rhubarb part was a little bitter. I think cooking the rhubarb in the sugar with a little oil by itself first would have been good in order to sweeten it before adding in the cherry mixture. Otherwise, just the dried cherry/onion part minus the rhubarb would be outstanding by itself. Here are my pork chops: #marthastewart

©EverydayCookingAdventures 2013

Pork Chops with Rhubarb-Cherry Sauce

Everyday Food, May 2005

Total Time: 45 minutes
Serves: 2

Ingredients

1/4 cup dried cherries
1/2 tablespoon balsamic vinegar
1/2 teaspoon plus 1 tablespoon olive oil
1/4 cup finely chopped onion
4 to 5 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (1 cup)
1 1/2 tablespoons sugar
Pinch of ground nutmeg
Coarse salt and ground pepper
2 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)

Directions

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

3. 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.

4. Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 1 tablespoon of oil over medium-high heat. Cook pork until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.

Variations: The cherries can be replaced with other dried fruit, such as golden raisins; soften as instructed in step 1.
Make Ahead Tip: The rhubarb sauce can be refrigerated in an airtight container for up to one week. Try it with roasted chicken or drizzled over toasted bread topped with goat cheese.