8 to 10 ounces rhubarb ends trimmed, cut crosswise into ½-inch pieces (2 cups)
3 tablespoons sugar
pinch of ground nutmeg
coarse salt and ground pepper
4 pork loin chops (each ½ inch thick and 6 to 8 ounces)
In a small bowl, combine cherries with vinegar and ¼ cup hot water; let stand 10 minutes to soften.
In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.
To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.'
Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook 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 warm sauce.
Note: Variation: The cherries can be replaced with other dried fruit, such as golden raisins; soften as instructed in step 1. The rhubarb sauce can be refrigerated in an airtight container for up to one week. Try it with roasted chicken or drizzled over toasted bread topped with goat cheese.