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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Spring 2004
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Rhubarb Chutney. Preheat grill to medium-high.

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  • 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.

Associated Recipes

Nutrition Facts

229.8 calories; protein 32.2g 65% DV; carbohydrates 9.6g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 7.7g; fat 6.4g 10% DV; saturated fat 2g 10% DV; cholesterol 86.2mg 29% DV; vitamin a iu 339.9IU 7% DV; vitamin c 1.7mg 3% DV; folate 1.9mcg 1% DV; calcium 30.9mg 3% DV; iron 1.1mg 6% DV; magnesium 33.5mg 12% DV; potassium 534.5mg 15% DV; sodium 369.9mg 15% DV; thiamin 0.8mg 75% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
07/10/2012
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