Grilled Pork Chops with Rhubarb Chutney

1 Review
From: EatingWell Magazine Spring 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.

Ingredients 4 servings

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  • 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)

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 230 calories; 6 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 32 g protein; 2 mcg folate; 86 mg cholesterol; 8 g sugars; 0 g added sugars; 340 IU vitamin A; 2 mg vitamin C; 31 mg calcium; 1 mg iron; 370 mg sodium; 535 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/3 fruit, 1/3 other carbohydrate, 3 lean protein

Reviews 1

July 10, 2012
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By: EatingWell User
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!