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.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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)

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.

NUTRITION INFORMATION: Per serving: 202 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 10 g carbohydrate; 24 g protein; 1 g fiber; 281 mg sodium; 351 mg potassium.
Nutrition bonus: Potassium (18% daily value).

1/2 Carbohydrate Serving

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

TIP: 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.

RELATED RECIPES: Rhubarb Chutney

I used extra-thick chops for this, but brined them first so they wouldn't dry out in grilling. The chutney is good, but the rhubarb mushes out too quickly, giving an unappealing appearance and texture. Next time I will cut the rhubarb larger, and the apples smaller, rather than keeping both the same size, so they can cook the same time and both end up chunky.

Stephanie, Friday Harbor, WA