Pork Chops With Tangy Rhubarb Chutney

Pork Chops With Tangy Rhubarb Chutney
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender and beginning to brown, 5 to 7 minutes.
  2. Add the rhubarb, sugar, and ¼ cup water to the saucepan. Cook, stirring occasionally, until the rhubarb is just tender, 4 to 6 minutes. Stir in 1 teaspoon of the vinegar and remove from heat.
  3. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the pork with the coriander and ½ teaspoon each salt and pepper. Cook until browned and cooked through, 7 to 9 minutes per side.
  4. In a large bowl, toss the lettuce and chives with the remaining tablespoon of oil, the remaining tablespoon of vinegar, and ¼ teaspoon each salt and pepper. Serve with the pork and chutney.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 381
  • Fat 20g
  • Sat Fat 5g
  • Cholesterol 92mg
  • Sodium 674mg
  • Protein 36g
  • Carbohydrate 15g
  • Sugar 11g
  • Fiber 2g
  • Iron 2mg
  • Calcium 104mg
What does this mean? See Nutrition 101 .

Quick Tip

The Rogue Creamery Oregon Blue Cheese
A little tart and a little sweet, this rhubarb chutney is also a great accompaniment to Brie or blue cheese on a cheese board.

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