1/2 C. dried cherries
1 T. balsamic vinegar
1/4 C. hot water
1 tsp. plus 2 T. olive oil
1/2 C. 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 tsp. 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 to 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 tsp. 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.