Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with rice or couscous to soak up the sauce.

Elizabeth Taliaferro
Recipe by Cooking Light May 2004

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 pork chop and 1/2 cup chutney)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Prepare grill.

  • To prepare pork, combine jelly and mustard in a small bowl; set aside.

  • 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.

Nutrition Facts

400 calories; calories from fat 16%; fat 7g; saturated fat 2.5g; mono fat 3.1g; poly fat 0.6g; protein 26.2g; carbohydrates 55.9g; fiber 2.6g; cholesterol 69mg; iron 1.2mg; sodium 596mg; calcium 89mg.
Advertisement
Advertisement