Ingredients

2 tablespoons Dijon mustard
2 teaspoons olive oil
1 clove garlic, finely minced
Freshly ground pepper
Several sprigs of fresh thyme (or substitute 1/2 teaspoon dried)
4 center-cut pork loin chops, about 3/4-inch thick
Kosher salt

Mix the mustard, olive oil, garlic and ground pepper together. Strip the herbs from the thyme's stems and add to the mustard mixture. Spread the pork chops with the mixture and marinate, covered, in the refrigerator overnight.
Prepare a medium-hot fire in the grill. Remove the chops from the refrigerator just before you are ready to begin grilling and season them well with salt. Cook the chops for about 7 or 8 minutes on each side. The meat should be moist with the slightest tint of pink. If you prefer your pork a little more done, cook for another couple of minutes. Garnish each chop with a generous dollop of Rhubarb-Ginger Chutney (recipe follows). Makes 4 servings.

Rhubarb-Ginger Chutney

1 cup apple-cider vinegar
2 cups brown sugar, packed
4 pounds rhubarb, trimmed and sliced crosswise into 1/2-inch pieces, about 8 to 10 cups
1/2 cup peeled fresh ginger, sliced and cut into a fine julienne
4 cloves garlic, peeled and minced
12 black peppercorns
1 cup currants or raisins
1 teaspoons salt

Directions

Bring the vinegar and sugar to a boil in a large nonreactive pot (see note). Add the rhubarb and all the other ingredients and bring to a simmer. Cook, stirring occasionally, until mixture thickens. Makes about 1 quart.

Note: Rhubarb should be cooked only in nonreactive, non-aluminum pots, preferably stainless or tin, because it reacts with aluminum.