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.
Active Time: 25 minutes |
Total Time: 1 hour
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)
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.
Per serving :
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.