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.
1/2 cup sugar
1/4 cup balsamic vinegar
1/4 teaspoon ground coriander
1 (3-inch) cinnamon stick
2 cups coarsely chopped rhubarb (about 1/2 pound)
1/3 cup dried cranberries
1/4 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/3 cup red currant jelly
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)
Thinly sliced green onions (optional)
How to Make It
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.
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.
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Absolutely delicious! I followed the recipes for the chutney and the chops just as written and thought it was a terrific dinner. Chutney was yummy and the chops with the mustard/jelly baste were fantastic. Will do this many times more and surely for guests.
Delicious, different use of rhubarb. Made chutney exactly as recipe described and loved the result. Used rhubarb jam in place of jelly and it worked fine. Cooked pork chops on stovetop as we didn't have a grill available. Liked the mustard (Grey Poupon) flavor better than I expected and would not skip that step.
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