Grilled Pork Chops with Rhubarb Cherry Sauce

This Spring I have been dying to make some really awesome dishes with rhubarb. Back home in England rhubarb is grown everywhere and is so easy to find around spring, so I guess I just took it for granted, but here in the middle of Washington State it’s been really hard to come across! The other day I looked in three different grocery stores without any luck, and just as I was about to give up–my friend said: “You should have told me you were looking for Rhubarb! I have stacks of it growing in my garden, and I don’t know what to do with it all!” it’s kind of funny to me that I drive over 50 miles to go grocery shopping every week, when in this little farm town, people grow absolutely everything, right next door!!!

I decided to make Rhubarb-Cherry pork chops with it. I found the recipe in my favorite Martha Stewart cookbook, and it was SO delicious (although I couldn’t quite get mine to look as pretty as hers!) I decided to grill my pork chops instead of fry them in a skillet, but apart from that minor change, here’s her recipe:

 

Ingredients:
4 pork chops (bone in or out, your preference).
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 (cut into 1/2 inch pieces)
3 tablespoons sugar
1 pinch nutmeg
coarse salt
fresh ground black pepper

Directions:
In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.

Generously season both sides of pork chops with rock salt and pepper. Heat grill to medium-high (around 400degF) Grill the pork chops 5-10 minutes per side, depending on thickness, or until the internal temperature reaches 145degF In a small saucepan, heat 1 tsp oil over med low heat. Add onion; cook until softened, stirring occasionally. 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.

Remove the pork chops from the grill and top with the warmed rhubarb/cherry mixture
I told you mine didn’t turn out quite as pretty! It tastes better than it looks, I promise!

I hope you are all enjoying rhubarb season…. if you happen to be lucky enough to find some where you are, this is a great recipe to use it for!

Enjoy guys!
<3 Sarah