- 1/2 cup Rhubarb Chutney (see Note)
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground pepper to taste
- 4 (4 ounce) boneless pork chops, 1/2 inch thick, trimmed (see Tips)
- Prepare Rhubarb Chutney. Preheat grill to medium-high.
- 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.
- 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.