1. Prepare Rhubarb Chutney. Preheat grill to medium-high.
2. Mix coriander, paprika, cinnamon, salt and pepper in a small bowl. Sprinkle evenly on both sides of each pork chop, rubbing to coat the meat evenly.
3. Lightly oil the grill rack (see Tips). Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side. Serve with chutney.
Tips: If you can't find thin pork chops, slice thick ones in half crosswise.
To oil the grill rack: Dip a folded paper towel in a little canola oil; holding it with long-handled tongs, rub it over the grill rack.
Related Recipe: Rhubarb Chutney
calories 202 carbohydrates 10 fat 7 saturated fat 2 mono unsaturated fat 3 protein 24 cholesterol 72 fiber 1 potassium 351
This recipe has been added to the following public cookbooks:
billys notable cooking,
Spring Vegetables
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