1/2 C. Rhubarb Chutney (recipe follows)

1 tsp. ground coriander

1 tsp. paprika

1/4 tsp. ground cinnamon

1/2 tsp. kosher salt, or to taste

Freshly ground pepper to taste

4 4-oz. boneless pork chops, 1/2 inch thick, trimmed (see Tips)

 

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 (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: 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.

 

Rhubarb Chutney

 

2 C. diced rhubarb

3/4 C. diced red apple

1/2 C. dried cranberries or cherries

1/4 C. finely chopped red onion

1/4 C. water

1/4 C. honey

1 tsp. minced fresh ginger

2 tsp. red-wine vinegar

1/4 tsp. crushed red pepper, plus more to taste

 

Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste 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.