Grilled Pork Chops with Rhubarb Chutney
From: EatingWellThis 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.
Servings: 4 servings
Prep: 25 mins
Total: 1 hr
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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)
Directions
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:
Tips: If you can't find thin pork chops, slice thick ones in half crosswise.
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 Facts
Calories 202, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 72 mg, Sodium 281 mg, Carbohydrate 10 g, Fiber 1 g, Protein 24 g, Potassium 351 mg. Exchanges: Fruit 0.33,Other Carbohydrate 0.33,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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