Grilled Pork Chops with Rhubarb Chutney

Spring 2004, The Essential EatingWell Cookbook (2004)

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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

Makes: 4 servings

Active Time:

Total Time:


  • 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)

This recipe calls for:


  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.

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.


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).

Carbohydrate Servings: 1/2

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

More From EatingWell

Recipe Categories

Type of Dish
Main dish, meat
Ease of Preparation
Total Time
1 hour or less
Main Ingredient
Preparation/ Technique

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