Porkchops with Rhubarb Cherry Sauce

We have a decades old rhubarb in our backyard, and I plan to take full advantage of it.  Here is the first in what I hope will be many rhubarb recipes.

Serves 4.  You will need:

• 1/2 cup dried cherries
• 1 tablespoon balsamic vinegar
• 1/4 cup hot water
• olive oil
• 1/2 cup yellow onion, finely chopped
• 2 cups rhubarb, chopped into 1/2 inch pieces
• 3 tablespoons sugar
• dash of ground nutmeg
• 4 pork chop

Combine the cherries, balsamic vinegar, and water in a bowl.  Let them stand for 10 minutes to allow the cherries to rehydrate.  Once they have sat for 10 minutes, top with the rhubarb and sugar.

Meanwhile, heat a small amount of olive oil in a small pot.  Saute the onions until they are soft.  Once the onion is soft, add the cherry mix, rhubarb, and sugar to the pot.  It will look like there isn't enough liquid, but the rhubarb will release a lot of water as it heats.

Bring to a boil, reduce to a simmer for 5-8 minutes, and add a dash of nutmeg.  Remove from the heat, but keep the sauce warm.

Heat some olive oil in a frying pan over medium high heat.  Add the pork chops and cook thoroughly (about 4 minutes on each side).

Serve the chops topped with the sauce.  We served ours with steamed green beans and oven roasted potatoes.  For the potatoes, make a tin foil pouch, fill with chopped potatoes and onions, top with salt and butter pats.  Bake for about 40 minutes at 400 degrees until the potatoes are soft.