The rhubarb sauce can be refrigerated in an airtight container for up to 1 week. Try it with chicken or drizzled over toasted bread or crackers topped with goat cheese. The cherries can be replaced with other dried fruit, such as golden raisins.
Recipe information
Yield
Serve 4
Ingredients
Snap Peas with Mint
Preparation
Step 1
In a small bowl, combine the cherries with the vinegar and hot water; let stand 10 minutes to soften.
Step 2
Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium-low heat. Add the onion; cook until softened, stirring occasionally, about 10 minutes.
Step 3
To the saucepan, add the cherry mixture, rhubarb, and sugar; bring to a boil. Reduce the heat; simmer until the rhubarb has softened, 5 to 8 minutes. Stir in the nutmeg; season with salt and pepper. Remove from the heat; keep warm.
Step 4
Generously season both sides of the pork chops with salt and pepper. In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Cook the pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with the warm sauce.
Snap Peas with Mint
Step 5
In a 12-inch nonstick skillet, bring 1 cup water and the butter to a boil over high heat. Add the snap peas; cover, and cook until bright green, about 2 minutes. Remove the lid; reduce the heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes. Remove from the heat. Toss with the mint and season with salt and pepper.
