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Pork Chops with Rhubarb Chutney

All You MAY 2014

  • Yield: 4 Servings
  • Cook time:25 Minutes
  • Prep time:5 Minutes
  • Cost Per Serving:$2.33


  • 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.

Nutritional Information

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

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Pork Chops with Rhubarb Chutney recipe