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Grilled Pork Chops with Rhubarb Chutney

Grilled Pork Chops with Rhubarb Chutney
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups coarsely chopped rhubarb (about 1/2 pound)
  • Chutney:
  • 1/3 cup dried cranberries
  • ¼ cup chopped green onions
  • Pork:
  • ½ teaspoon salt
  • Cooking spray
  • + 31 more ingredients
    • ¼ teaspoon ground coriander
    • ¼ teaspoon ground red pepper
    • 2 cups coarsely chopped rhubarb (about 1/2 pound)
    • 1/3 cup dried cranberries
    • ¼ cup chopped green onions
    • Pork:
    • ¼ teaspoon salt
    • Chutney:
    • ¼ teaspoon ground coriander
    • ¼ teaspoon ground red pepper
    • 1/3 cup red currant jelly
    • Thinly sliced green onions (optional)
    • ¼ teaspoon salt
    • ¼ teaspoon ground cumin
    • 1/3 cup red currant jelly
    • 1 tablespoon whole-grain Dijon mustard
    • Thinly sliced green onions (optional)
    • ½ teaspoon black pepper
    • ¼ teaspoon ground cumin
    • 4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)
    • 1 tablespoon whole-grain Dijon mustard
    • ½ teaspoon black pepper
    • ½ teaspoon salt
    • 4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)
    • Cooking spray
    • ¼ cup balsamic vinegar
    • ¼ cup balsamic vinegar
    • 1 (3-inch) cinnamon stick
    • 1 (3-inch) cinnamon stick
    • ½ cup sugar
    • ½ cup sugar

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...

View full recipe at My Recipes

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