Rhubarb Chutney
Bring to boil over medium heat:
1/2 cup sugar
1/4 cup balsamic vinegar
1/4 tsp. coriander
cinammon stickAdd:
2 cups chopped rhubarb (1/2#)
!/3 cup dried cranberries
1/4 cup scallions
1/4 tsp salt
1/4 tsp. crushed red pepperPORK CHOPS
Combine 1/3 cup currant jelly and 1 T. Dijon mustard and set aside.
Combine 1/2 tsp. salt, 1/2 tsp. pepper and 1/4 tsp. cumin and rub over 4 thin center cut bone in prok chopsGrill pork chops in skillet, 4 minutes each side, basting occasionally with jelly mixture.
Serve with chutney.