Sunday, May 23, 2010

Potluck Leftovers

The week began with a BBQ potluck at our house so I used some of the leftovers for a few of the meals on the menu. We had at least three bags of tortilla chips so we indulged and made nachos. There was also a bean salad left over so I mixed it with some brown rice to make a meal out of it.

Spaghetti with Three Tomato Sauce
Rice and Beans
Pork Chops with Rhubarb-Cherry Sauce


This recipe caught my eye in the middle of winter and I mentally filed it away for spring when I could get rhubarb. The sauce was sweet and tart and savory and made for a perfect complement to the pork. It think it would also be delicious on grilled chicken.

Pork Chops with Rhubarb-Cherry Sauce
from Martha Stewart's Great Food Fast
makes 4 servings

1/2 cup dried cherries
1 T balsamic vinegar
1/4 cup hot water
1 t plus 2 T olive oil
1/2 cup finely chopped onion
8-10 oz rhubarb, ends trimmed, cut crosswise into 1/2" pieces (2 cups)
3 T sugar
Pinch of ground nutmeg
kosher salt and black pepper
4 6-8 oz pork loin chops (1/2" thick)

Combine the cherries with the vinegar and hot water and set aside for 10 minutes to soften.

Meanwhile, in a small saucepan, heat 1 t oil over medium-low heat. Add the onion and cook until softened, stirring occasionally, about 10 minutes. Add the cherry mixture, rhubarb, and sugar; bring tot a boil. Reduce heat and simmer until the rhubarb has softened, 5-8 minutes. Stir in the nutmeg and season to taste with salt and pepper. Remove from heat and keep warm.

Season both sides of the pork with salt and pepper. In a large skillet, heat the remaining 2 t oil over medium-high heat. Cook the pork (in two batches if necessary to avoid crowding) until browned and cooked through, 3-4 minutes per side. Serve topped with the warm sauce.

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Twila said...

I've never purchased pork chops before, but you are always making them in yummy looking ways. Do you ask at the butcher counter for anything special? Any other pork chop purchasing tips?

Andrea said...

No, nothing special. I generally buy the boneless pork loins but this time I went with the bone in. I guess just pay attention to the thickness that the recipe calls for (if it does so).

Joanne said...

This does sound delicious...I can see why you nabbed this recipe when you found it. I'm going to have to try it before rhubarb season is over!

Stephfret said...

This looks great- rhubarb always catches my attention in a savory dish!

Ciao Chow Linda said...

Never too many rhubarb recipes. I've never used it with meats, but this looks like a savory and sweet sauce that I've got to try.