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Grilled Pork Chops with Rhubarb Chutney

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 pork chop and 1/2 cup chutney)
A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with rice or couscous to soak up the sauce.

Ingredients

  • Chutney:
  • 1/2 cup sugar
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon ground coriander
  • 1 (3-inch) cinnamon stick
  • 2 cups coarsely chopped rhubarb (about 1/2 pound)
  • 1/3 cup dried cranberries
  • 1/4 cup chopped green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • Pork:
  • 1/3 cup red currant jelly
  • 1 tablespoon whole-grain Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)
  • Cooking spray
  • Thinly sliced green onions (optional)

Nutrition Information

  • calories 400
  • caloriesfromfat 16 %
  • fat 7 g
  • satfat 2.5 g
  • monofat 3.1 g
  • polyfat 0.6 g
  • protein 26.2 g
  • carbohydrate 55.9 g
  • fiber 2.6 g
  • cholesterol 69 mg
  • iron 1.2 mg
  • sodium 596 mg
  • calcium 89 mg

How to Make It

  1. To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick.

  2. Prepare grill.

  3. To prepare pork, combine jelly and mustard in a small bowl; set aside.

  4. Combine 1/2 teaspoon salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired.