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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.

Source: EatingWell Magazine, Spring 2004


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

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Nutrition Facts

230 calories; protein 32.2g; carbohydrates 9.6g; dietary fiber 1g; sugars 7.7g; fat 6.4g; saturated fat 2g; cholesterol 86.2mg; vitamin a iu 339.9IU; vitamin c 1.7mg; folate 1.9mcg; calcium 30.9mg; iron 1.1mg; magnesium 33.5mg; potassium 534.5mg; sodium 369.9mg; thiamin 0.8mg.

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