Join our community of Solution Seekers!

Pork Chops With Tangy Rhubarb Chutney

Pork Chops With Tangy Rhubarb Chutney
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.