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1
In a small bowl, combine the cherries with the vinegar and hot water; let stand 10 minutes to soften.
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2
Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium-low heat.
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3
Add the onion; cook until softened, stirring occasionally, about 10 minutes.
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4
To the saucepan, add the cherry mixture, rhubarb, and sugar; bring to a boil.
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5
Reduce the heat; simmer until the rhubarb has softened, 5 to 8 minutes.
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6
Stir in the nutmeg; season with salt and pepper.
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7
Remove from the heat; keep warm.
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8
Generously season both sides of the pork chops with salt and pepper.
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9
In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat.
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10
Cook the pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side.
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11
Serve topped with the warm sauce.
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12
In a 12-inch nonstick skillet, bring 1 cup water and the butter to a boil over high heat.
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13
Add the snap peas; cover, and cook until bright green, about 2 minutes.
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14
Remove the lid; reduce the heat to medium.
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15
Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes.
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16
Remove from the heat.
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17
Toss with the mint and season with salt and pepper.
