Grilled Pork Chops with Rhubarb Chutney

From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

Grilled Pork Chops with Rhubarb Chutney Recipe

4 servings

Active Time: 25 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

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

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.

Tips & Notes

Tips: If you can't find thin pork chops, slice thick ones in half crosswise.
To oil the grill rack: Dip a folded paper towel in a little canola oil; holding it with long-handled tongs, rub it over the grill rack.

Nutrition

Per serving: 202 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 10 g carbohydrates; 24 g protein; 1 g fiber; 281 mg sodium; 351 mg potassium.

Nutrition Bonus: 351 mg potassium (18% daily value).

1/2 Carbohydrate Serving

Exchanges: 1/3 fruit, 1/3 other carbohydrate, 3 lean protein