Pork Chops with Rhubarb Cherry Sauce

Elevate your dinner table with these show-stopping Pork Chops with Rhubarb Cherry Sauce, a perfect blend of sweet, tangy, and savory flavors. Juicy, golden-seared pork chops are paired with a vibrant sauce made from tart rhubarb, succulent cherries, honey, and a hint of cinnamon, all balanced with a splash of balsamic vinegar for depth. This easy yet elegant recipe, ready in just 45 minutes, features a thick, glossy sauce that clings beautifully to the chops, creating a restaurant-worthy entrée for weeknight meals or special occasions. Serve these pork chops with a side of roasted vegetables or fluffy mashed potatoes to complement the bold, fruity flavors and garnish with fresh thyme for a fragrant, finishing touch. Packed with seasonal ingredients and gourmet appeal, this recipe will become your new favorite way to transform pork chops into an unforgettable dish.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Pork chops (bone-in or boneless)
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 cup Rhubarb, diced into 1/2-inch pieces
• 1 cup Cherries, pitted and chopped (fresh or frozen)
• 2 tablespoons Honey
• 1 tablespoon Balsamic vinegar
• 1 tablespoon Brown sugar
• 0.25 teaspoon Ground cinnamon
• 0.5 cup Chicken stock
• 1 teaspoon Fresh thyme leaves (optional, for garnish)

Directions

Step 1

Start by patting the pork chops dry with a paper towel. Season both sides with 1 teaspoon of salt and 1 teaspoon of ground black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops to the skillet.

Step 3

Cook the pork chops for 4-5 minutes on each side, or until golden brown and an internal temperature of 145°F (63°C) is reached. Remove the pork chops from the skillet and set aside to rest.

Step 4

Reduce the heat to medium and add 1 tablespoon of unsalted butter to the same skillet. Allow the butter to melt.

Step 5

Add the diced rhubarb and cherries to the skillet, stirring occasionally, and cook for 3-4 minutes, or until they begin to soften.

Step 6

Stir in 2 tablespoons of honey, 1 tablespoon of balsamic vinegar, 1 tablespoon of brown sugar, and 1/4 teaspoon of ground cinnamon. Cook for another 2 minutes.

Step 7

Pour in 1/2 cup of chicken stock and bring the mixture to a simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 8

Taste the sauce and adjust sweetness or tanginess as needed by adding additional honey or a splash of vinegar.

Step 9

Return the pork chops to the skillet, spoon some sauce over them, and heat for 2-3 minutes to ensure the flavors meld.

Step 10

Serve the pork chops hot, topped with the rhubarb cherry sauce. Garnish with fresh thyme leaves if desired.

Nutrition Facts

Serving size	(1274.5g)

Amount per serving	% Daily Value*
Calories	1747.5

Total Fat 98.4g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 341.6mg	0%
Sodium 2720.2mg	0%
Total Carbohydrate 79.3g	0%
Dietary Fiber 6.7g	0%
Total Sugars 66.8g
Protein 122.2g	0%

Vitamin D 0IU	0%
Calcium 275.3mg	0%
Iron 6.6mg	0%
Potassium 2307.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 28.9%

Carbs: 18.8%