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Grilled Pork Chops with Rhubarb Chutney
EatingWell Test Kitchen
“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. ”
½ cup Rhubarb Chutney, (recipe follows)
1 teaspoon ground coriander
1 teaspoon paprika
¼ teaspoon ground cinnamon
½ teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
4 4-ounce boneless pork chops, ½ inch thick, trimmed (see Tips)
1Prepare Rhubarb Chutney. Preheat grill to medium-high.
2Mix 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.
3Lightly 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.)