Grilled Pork Chops with Rhubarb Chutney

Grilled Pork Chops with Rhubarb Chutney Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 1 pork chop and 1/2 cup chutney)

Recipe from

Nutritional 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

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)

Preparation

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.

Prepare grill.

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

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.

Note:

Elizabeth Taliaferro,

May 2004
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