Grilled Pork Chops with Rhubarb Chutney
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.
Recipe by Cooking Light May 2004
Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.