Grilled Pork Chops with Rhubarb Chutney
http://www.eatingwell.com/recipes/grilled_pork_chops_with_rhubarb_chutney.html
From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004)This savory-tart-sweet combination takes the classic pairing of pork and fruit to a whole new level. We've used boneless pork chops because they're quick to cook, and given them a boost of flavor with a simple spice rub.
4 servings | Active Time: 25 minutes | Total Time: 1 hour
Ingredients
- 1/2 cup Rhubarb Chutney, (recipe follows)
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground pepper, to taste
- 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed (see Tips)
Preparation
- Prepare Rhubarb Chutney. Preheat grill to medium-high.
- Mix coriander, paprika, cinnamon, salt and pepper in a small bowl. Sprinkle evenly on both sides of each pork chop, rubbing to coat the meat evenly.
- Lightly oil the grill rack (see Tips). Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side. Serve with chutney.
Nutrition
Per serving : 202 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 72 mg Cholesterol; 10 g Carbohydrates; 24 g Protein; 1 g Fiber; 281 mg Sodium; 351 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/3 fruit, 1/3 other carbohydrate, 3 lean protein
Tips & Notes
- Tips: If you can't find thin pork chops, slice thick ones in half crosswise.
- To oil the grill rack: Dip a folded paper towel in a little canola oil; holding it with long-handled tongs, rub it over the grill rack.