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Pork Chops with Rhubarb Chutney

Prep time 5 mins
Cook time 25 mins
Yield 4 Servings

Ingredients

  • 2 cups cubed rhubarb (from 2 large stalks)
  • 1/4 cup cider vinegar
  • 1/4 teaspoon orange zest
  • 2 tablespoons currants
  • 1/4 cup packed brown sugar
  • 1 teaspoon minced fresh ginger
  • 1/8 teaspoon crushed red pepper
  • Salt and pepper
  • 1 pinch ground cloves
  • 1 tablespoon olive oil
  • 4 (3/4 -inch-thick) boneless pork chops

Nutrition Information

  • calories 354
  • fat 14 g
  • satfat 4 g
  • protein 38 g
  • carbohydrate 19 g
  • fiber 1 g
  • cholesterol 94 mg
  • sodium 678 mg

How to Make It

  1. In a pan over medium heat, combine rhubarb, vinegar, zest, currants, sugar, ginger, crushed red pepper, 1/4 tsp. salt and cloves. Stir in 1/2 cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, until rhubarb breaks down and liquid is almost completely absorbed, about 10 minutes. Transfer to a bowl and let cool to room temperature.

  2. Warm oil in a large frying pan over medium-high heat. Season chops with salt and pepper. Cook, turning once, until browned on both sides and cooked through (an instant-read thermometer inserted in thickest part of chop should read 145°F), 8 to 10 minutes. Serve with chutney.

Fresh Start for Spring
Also appeared in: All You, May, 2007;