Grilled Pork Chops with Rhubarb Chutney

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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.

Ingredients:

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)

cooking spray

thinly sliced green onions (optional)

Directions:

1. 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.
2. Prepare grill.
3. To prepare pork, combine jelly and mustard in a small bowl; set aside.
4. 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.

By RecipeOfHealth.com