Grilled Pork Chops with Rhubarb Chutney

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

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.