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20 minute dinner recipes

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Grilled Pork Chops with Rhubarb Chutney


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



  1. Prepare Rhubarb Chutney. Preheat grill to medium-high.
  2. 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.
  3. 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 : 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