Pork Chops with Rhubarb Chutney

Yield: 4 Servings
Cost per Serving: $2.33
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 354
  • Fat: 14g
  • Saturated fat: 4g
  • Protein: 38g
  • Carbohydrate: 19g
  • Fiber: 1g
  • Cholesterol: 94mg
  • Sodium: 678mg


  • 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


  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.
Also featured in: All You, May 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Chops with Rhubarb Chutney Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy