Pork chops in cherry and rhubarb sauce
Description
The dish is prepared without unnecessary complications. In a small bowl, mix the cherries with vinegar and 1/4 cup of hot water, let stand for 10 minutes so the cherries soften. In a small saucepan, heat 1 teaspoon of oil over medium heat. Add the onion and cook until soft, stirring occasionally, for about 10 minutes. Add the cherry mixture, rhubarb, and sugar, and bring to a boil. Reduce the heat and simmer until the rhubarb becomes tender, for 5 to 8 minutes. Stir in nutmeg and season with salt and pepper. Remove from heat and keep warm. Season the pork chops on both sides with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Sear the chops until browned, for 3 to 4 minutes per side. Serve the pork chops with the warm sauce. The sauce can be stored in a sealed container in the refrigerator for up to one week. The finished dish is ready to be served.