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August 1999 Issue
Orange-Rhubarb Chutney
by Ronda L. Halpin
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Fruity Grilled Pork Chops

  • 3 T. soy sauce
  • 2 T. honey
  • 2 T. lime juice
  • 1/4 tsp. ground ginger
  • 4 boneless pork chops, 1 1/2" thick
  • 1 c. orange-rhubarb chutney
In a large resealable plastic bag, combine soy sauce, honey, lime juice and ginger. Add the pork chops and turn to coat. Seal the bag and marinate in the refrigerator at least 2 hours. Remove chops, reserving marinade.

Grill or broil chops 15 to 18 minutes or until pork is juice and barely pink in the center, turning once and basting with reserved marinade.

Serve hot with 1/4 c. orange-rhubarb chutney slathered on each chop.

  • Yields: 4 servings
  • Preparation Time: 30 minutes, plus marinating time
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