Ingredients

Preparation 25 minutes, start to finish 1 hour

1/2 cup Rhubarb Chutney (recipe follows)
1 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt, or to taste
Freshly ground pepper to taste
Four 4-ounce boneless pork chops, 1/2-inch thick, trimmed (see note)

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 thoroughly.
Lightly oil the grill rack (a handy way to do that is to oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use a cooking spray on a hot grill). Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side. Serve with chutney. Makes 4 servings.
Nutrition information per serving: 202 cal., 7 g total fat (2 g saturated), 72 mg chol., 10 g carbo., 24 g pro., 1 g fiber, 281 mg sodium.

Note: If you cannot find thin pork chops, slice thick ones in half crosswise.

Rhubarb Chutney

Preparation 10 minutes, start to finish 35 minutes

2 cups diced rhubarb
3/4 cup diced red apple
1/2 cup dried cranberries or dried cherries
1/4 cup finely chopped red onion
1/4 cup water
1/4 cup honey
1 tablespoon minced fresh ginger
2 teaspoons red-wine vinegar
1/4 teaspoon crushed red pepper, plus more to taste

Directions

Combine all ingredients 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. Makes 2 cups, for 16 servings.

Nutrition information per serving: 35 cal., 0 g fat, 0 mg chol., 9 g carbo., 1 g pro., 1 g fiber, 1 mg sodium.