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Pork Chops with Rhubarb-Cherry Sauce

kept byspiersma

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)



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