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. Source: EatingWell Magazine, Spring 2004

EatingWell Test Kitchen


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • 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.


Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

230 calories; 6.4 g total fat; 2 g saturated fat; 86 mg cholesterol; 370 mg sodium. 535 mg potassium; 9.6 g carbohydrates; 1 g fiber; 8 g sugar; 32.2 g protein; 340 IU vitamin a iu; 2 mg vitamin c; 2 mcg folate; 31 mg calcium; 1 mg iron; 34 mg magnesium; 1 mg thiamin;

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Rating: 4 stars
New Family Favorite This was delicious! My husband loved the spices on the pork; my kids couldn't stop eating the chutney. Big hit and I will make it again soon! Read More