Grilled Pork Chops With Rhubarb Chutney

• Chutney:
• 1/2 cup sugar
• 1/4 cup balsamic vinegar
• 1/4 teaspoon ground coriander
• 1 (3-inch) cinnamon stick
• 2 cups coarsely chopped rhubarb (about 1/2 pound)
• 1/3 cup dried cranberries
• 1/4 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• Pork:
• 1/3 cup red currant jelly
• 1 tablespoon whole-grain Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)
• Cooking spray
• Thinly sliced green onions (optional)

1. To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick.
2. Prepare grill.
3. To prepare pork, combine jelly and mustard in a small bowl; set aside.
4. Combine 1/2 teaspoon salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired.

sugar, balsamic vinegar, ground coriander, cinnamon stick, rhubarb, cranberries, green onions, salt, ground red pepper, red currant, wholegrain, salt, black pepper, ground cumin, pork chops, cooking spray, green onions

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