Grilled Pork Chops With Rhubarb Chutney Recipe

Name: Grilled Pork Chops With Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chutney:; 1/2 cup sugar; 1/4 cup balsamic vinegar; 1/4 teaspoon ground coriander; 1 (3-inch) cinnamon stick; 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 ground red pepper; 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) bone-in center-cut pork chops (about 1/4 inch thick); Cooking spray; Thinly sliced green onions (optional)

Servings: persons

Chutney:
1/2 cup sugar
1/4 cup balsamic vinegar
1/4 teaspoon ground coriander
1 (3-inch) cinnamon stick
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 ground red pepper
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) bone-in center-cut pork chops (about 1/4 inch thick)
Cooking spray
Thinly sliced green onions (optional)

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

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chutney:, 1/2 cup sugar, 1/4 cup balsamic vinegar, 1/4 teaspoon ground coriander, and more.

Yes, Grilled Pork Chops With Rhubarb Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork Chops With Rhubarb Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions