1/2 cup dried cherries
1 tablespoon balsamic vinegar
1/4 cup hot water
1 teaspoon plus 2 tablespoon olive oil
1/2 cup finely chopped onion
2 stalks rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)
3 tablespoons sugar
pinch of ground nutmeg
4 pork loin chops
In a small bowl, combine the cherries with the vinegar and hot water; let stand 10 minutes to soften.
Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium-low heat. Add the onion; cook until softened, stirring occasionally, about 10 minutes.
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 nutmeg; season with salt and pepper. Remove from the heat, cover to keep warm.
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 batches if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.