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Chutney:
\n1\/2 C. sugar
\n1\/4 C. balsamic vinegar
\n1\/4 tsp. ground coriander
\n1 (3-inch) cinnamon stick
\n2 C. coarsely chopped rhubarb (about 1\/2 lb.)
\n1\/3 C. dried cranberries
\n1\/4 C. chopped green onions
\n1\/4 tsp. salt
\n1\/4 tsp. ground red pepper<\/p>\n
Pork:
\n1\/3 C. red currant jelly
\n1 T. whole-grain Dijon mustard
\n1\/2 tsp. salt
\n1\/2 tsp. black pepper
\n1\/4 tsp. ground cumin
\n4 (6-oz.) bone-in center-cut pork chops (about 1\/4 inch thick)
\nCooking spray
\nThinly sliced green onions (optional)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 pork chop and 1\/2 C. chutney<\/p>\n
Calories: 400
\nFat: 7g
\nFiber: 2.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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)…<\/p>\n