Pork Chops with Rhubarb Chutney

Pork Chops with Rhubarb ChutneyRecipe


4 Servings

Cost per Serving:


Recipe from


Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 354
Fat 14 g
Satfat 4 g
Protein 38 g
Carbohydrate 19 g
Fiber 1 g
Cholesterol 94 mg
Sodium 678 mg


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


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.

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.

Also featured in: All You, May 2007;