Potluck Leftovers

The week began with a BBQ potluck at our house so I used some of the leftovers for a few of the meals on the menu. We had at least three bags of tortilla chips so we indulged and made nachos. There was also a bean salad left over so I mixed it with some brown rice to make a meal out of it.

THE MENU:

Nachos

Spaghetti with Three Tomato Sauce

Rice and Beans

Pork Chops with Rhubarb-Cherry Sauce

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This recipe caught my eye in the middle of winter and I mentally filed it away for spring when I could get rhubarb. The sauce was sweet and tart and savory and made for a perfect complement to the pork. It think it would also be delicious on grilled chicken.

Pork Chops with Rhubarb-Cherry Sauce

from Martha Stewart's Great Food Fast

makes 4 servings

1/2 cup dried cherries

1 T balsamic vinegar

1/4 cup hot water

1 t plus 2 T olive oil

1/2 cup 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 t 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 tot 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 t 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.