Recipe from Real Simple magazine.
I love eating meat with chutney, it gives it a fun fresh twist. This tangy chutney is easy and delicious!
What you'll need
2 tbsp Olive oil
1 small Red onion, chopped
1/2 lb Rhubarb, sliced 1/2-inch thick
3 tbsp Sugar
1 tsp Red wine vinegar
4 Pork Chops, bone-in (about 1-inch thick; 2 lbs total)
1 1/2 tsp Ground coriander
1. Heat 1 tbsp of the oil in a medium saucepan over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tender and beginning to brown, 5-7 minutes.
2. Add the rhubarb, sugar, and 1/4 cup water to the saucepan. Cook, stirring occasionally, until the rhubarb is just tender, 4-6 minutes. Stir in the vinegar and remove from heat.
3. Meanwhile, heat the remaining oil in a large skillet over medium heat. Season pork with the coriander and 1/2 tsp each salt and pepper. Cook until browned and cooked through, 7-9 minutes per side. (I cooked my meat on the BBQ, omitted the oil and seasoned the pork before putting it on the grill).
4. Serve pork with chutney.