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.
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.)
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