Pork Chops With Rhubarb Chutney

• 2 cups cubed rhubarb (from 2 large stalks)
• 1/4 cup cider vinegar
• 1/4 teaspoon orange zest
• 2 tablespoons currants
• 1/4 cup packed brown sugar
• 1 teaspoon minced fresh ginger
• 1/8 teaspoon crushed red pepper
• Salt and pepper
• 1 pinch ground cloves
• 1 tablespoon olive oil
• 4 (3/4 -inch-thick) boneless pork chops

1. In a pan over medium heat, combine rhubarb, vinegar, zest, currants, sugar, ginger, crushed red pepper, 1/4 tsp. salt and cloves. Stir in 1/2 cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, until rhubarb breaks down and liquid is almost completely absorbed, about 10 minutes. Transfer to a bowl and let cool to room temperature.
2. Warm oil in a large frying pan over medium-high heat. Season chops with salt and pepper. Cook, turning once, until browned on both sides and cooked through (an instant-read thermometer inserted in thickest part of chop should read 145u0b0F), 8 to 10 minutes. Serve with chutney.

cubed rhubarb, cider vinegar, orange zest, currants, brown sugar, fresh ginger, red pepper, salt, ground cloves, olive oil, pork chops

Taken from www.myrecipes.com/recipe/pork-chops-with-rhubarb-chutney (may not work)