Passion for Pork

BBQ Pork Chops with Rhubarb Chutney

BBQ Pork Chops with Rhubarb Chutney

Lindsay Anderson
365 Days of Dining, Richmond, BC


½ tsp (2 mL) lime zest
Juice from 2 limes
1 Tbsp (15 mL) honey
1 shallot, minced
2 cloves garlic, minced
½ cup (125 mL) olive oil
salt and pepper, to taste
pinch of cayenne

4 pork chops

Rhubarb Chutney

1½ lb (680 g) rhubarb stalks, trimmed and cut into 1/2-inch pieces

¼ – ? cup (60-85 mL) granulated sugar

3 allspice berries, crushed
2-3 cloves
2-3 pieces of candied ginger, chopped
¾ tsp (3 mL) cinnamon
½ tsp (2 mL) cardamom
Several strips fresh orange peel
?-½ cup (85-125 mL) water





Marinated Pork Chops
Whisk all ingredients together, pour into a bag or casserole dish, and marinate pork chops for at least several hours. When ready to grill, remove from marinade, pat dry, sprinkle with salt, and put on hot BBQ. Sear on high for about one minute each side, then reduce heat to medium and close lid. Cook for 5-8 minutes on each side until done (juices will run clear and the inside will be slightly pink). Remove from grill and serve with rhubarb chutney, summer vegetables, and a sprinkling of feta cheese.

Rhubarb Chutney (makes 1½ cups)

Place the rhubarb pieces into a medium bowl and stir in the sugar. Let sit for an hour so the rhubarb releases its juices. Transfer to a medium pot and add remaining ingredients. Cook over medium to medium-high heat for 8-10 minutes, or until the rhubarb has softened. If the mixture is too thick, add more tablespoons of water as necessary. When finished, scoop chutney into a jar and store in the fridge.


Prep Time: 120 Minutes
Cooking Time: 16 Minutes
Total Time: 136 Minutes

Approximately 4 Servings

Tags: chutney | marinade | pork chops | rhubarb |