Hey there, MS Lorraine (our resident little queen of chutneys... ), this is really a winner and from Cooking Light magazine to boot!! It was a very pretty dish, but I must have hiccuped when taking the picture - didn't turn out.
Grilled Pork Chops with Rhubarb Chutney
"A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with rice or couscous to soak up the sauce."
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)
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 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.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup chutney)
CALORIES 400 (16% from fat); FAT 7g (sat 2.5g,mono 3.1g,poly 0.6g); PROTEIN 26.2g; CHOLESTEROL 69mg; CALCIUM 89mg; SODIUM 596mg; FIBER 2.6g; IRON 1.2mg; CARBOHYDRATE 55.9g
Cooking Light, MAY 2004
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We're going to an open house tomorrow, so I'm thinking this chutney will be fun to play with for an appy to take with us. Maybe some goat cheese, maybe some kind of dessert tartlets with some ricotta.......hmmmm. any suggestions anyone? off to play!
Grilled Pork Chops with Rhubarb Chutney
"A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with rice or couscous to soak up the sauce."
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)
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 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.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup chutney)
CALORIES 400 (16% from fat); FAT 7g (sat 2.5g,mono 3.1g,poly 0.6g); PROTEIN 26.2g; CHOLESTEROL 69mg; CALCIUM 89mg; SODIUM 596mg; FIBER 2.6g; IRON 1.2mg; CARBOHYDRATE 55.9g
Cooking Light, MAY 2004
-----
We're going to an open house tomorrow, so I'm thinking this chutney will be fun to play with for an appy to take with us. Maybe some goat cheese, maybe some kind of dessert tartlets with some ricotta.......hmmmm. any suggestions anyone? off to play!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com