Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.01 Kcal (616 kJ) | ||
| Calories from fat | 51.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 5% | |
| Sodium | 364.98mg | 15% | |
| Potassium | 300.22mg | 6% | |
| Total Carbs | 17.85g | 6% | |
| Sugars | 14.21g | 57% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 5.7g | 11% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 117.22 Kcal (491 kJ) | ||
| Calories from fat | 41.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 9% | |
|---|---|---|---|
| Cholesterol | 11.83mg | 5% | |
| Sodium | 291.02mg | 15% | |
| Potassium | 239.38mg | 6% | |
| Total Carbs | 14.23g | 6% | |
| Sugars | 11.33g | 57% | |
| Dietary Fiber | 1.11g | 6% | |
| Protein | 4.54g | 11% | |
| Vitamin C | 5.3mg | 11% | |
| Iron | 0.4mg | 3% | |
| Calcium | 54.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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