Recipe Grilled Pork Chops with Rhubarb Chutney

A simple jelly and mustard glaze coats pork chops topped with a sweet and sour chutney. Serve with rice or couscous to soak up the sauce.

Serving: 1 pork chop and 1/2 cup chutney

INGRÉDIENTSChutney

• 1/2 cup sugar
• 1/2 cup balsamic vinegar
• 1/4 teaspoon ground coriander
• 1 cinnamon stick (3 inches)
• 2 cups coarsely chopped rhubarb (about 1/2 pound)
• 1/3 cup dried cranberries
• 1/4 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes ground

Pork

• 1/3 cup red currant jelly
• 1 tablespoon whole-grain Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 4 (6-ounce) center-cut pork chops (about 1/4 inch thick)
• Cooking spray
• Sliced ​​green onions (optional)

PRÉPARATION

1. To prepare the chutney, combine the first 4 ingredients in a small saucepan.
2. Bring to a boil over medium-high heat.
3. Add the rhubarb and the next 4 ingredients (rhubarb with ground red pepper); reduce heat and simmer for 5 minutes or until rhubarb is tender.
4. Pour into a bowl; cover and refrigerate for at least 2 hours. Discard the cinnamon stick.
5. Prepare the grill.
6. To prepare the pork, combine the jelly and mustard in a small bowl; set aside.
7. Mix 1/2 teaspoon each salt, black pepper, and cumin; rub evenly over the pork.
8. Place the pork on a grill rack coated with cooking spray; grill for 4 minutes per side or to desired doneness, basting occasionally with the jelly mixture.
9. Serve the pork with the chutney; sprinkle with green onions, if desired.