Pork Chops with Rhubarb Chutney

This recipe was fantastic! The pork chops were great on their own, but the chutney really made the dish unique. I had never used fresh rhubarb before, and was surprised at how stringy it was as I chopped the stalks into pieces. But after simmering in the pot, the rhubarb cooked down nicely.

I made a few minor changes to the recipe. For the chutney, I omitted the dried cranberries and cut back the sugar to just 1/4 cup, and I thought it was definitely sweet enough. For the pork chops, I omitted the cumin, and used orange cranberry marmalade in place of the red currant jelly because it is a family favorite.
This will definitely be making another appearance during summer grill season!

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