Grilled Pork Chops with Rhubarb Chutney

Grilled Pork Chops with Rhubarb Chutney

½ cup             Rhubarb Chutney (recipe follows)

1 tsp.               ground coriander

1 tsp.               paprika

¼ tsp.              ground cinnamon

1/8 tsp.           nutmeg

½ tsp.              kosher salt, or to taste

                        Freshly ground pepper to taste

4                      4-ounce boneless pork chops, ½ inch thick, trimmed

          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.  Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side.  Serve with chutney. 

Yields 4 servings.

 Nutritional Info. Per Serving:  Calories  202;  Fat  7 g;  Carbohydrates  10 g;  Protein  24  g;  Fiber  1 g

 Rhubarb Chutney recipe

2 cups             diced rhubarb

¾ cup             diced red apple

½ cup             dried cranberries or cherries

¼ cup             finely chopped shallots

¼ cup             water

¼ cup            honey

1 Tbsp.           minced fresh ginger

2 tsp.               red-wine vinegar

¼ tsp.              crushed red pepper, or a few drops of hot pepper sauce to taste

          Combine all ingredients in a small saucepan.  Bring to a boil, stirring occasionally.  Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes.  Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more.  Serve warm or cold.

Yields 2 cups, for 16 servings.

Nutritional Info. Per Serving:  Calories  35;  Fat  0 g;  Carbohydrates   9 g;  Protein  1 g;  Fiber  1 g