Chutney:
1/2 C. sugar
1/4 C. balsamic vinegar
1/4 tsp. ground coriander
1 (3-inch) cinnamon stick
2 C. coarsely chopped rhubarb (about 1/2 lb.)
1/3 C. dried cranberries
1/4 C. chopped green onions
1/4 tsp. salt
1/4 tsp. ground red pepper

Pork:
1/3 C. red currant jelly
1 T. whole-grain Dijon mustard
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cumin
4 (6-oz.) bone-in center-cut pork chops (about 1/4 inch thick)
Cooking spray
Thinly sliced green onions (optional)

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. Prepare grill. To prepare pork, combine jelly and mustard in a small bowl; set aside. Combine 1/2 tsp. 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.

Yield: 4 servings
Serving size: 1 pork chop and 1/2 C. chutney

Calories: 400
Fat: 7g
Fiber: 2.6g