You are here: Seasoned Cooking » All Issues » August 1999 Issue » This Article » Page 3
 
August 1999 Issue
Orange-Rhubarb Chutney
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina

Unique Baskets

Beautiful gift baskets filled with gourmet foods and snacks

Farmer's Market Online

Buy, sell and barter farm-direct and home-direct for specialty foods, produce, crafts, books and more. Site includes news and resources for farmin...

Good Looking Cooking

Provides information on cooking, an archive of recipes, cooking articles and links.

The Executive Chef

Theme menus with free recipes, food related links, a recipe forum to request and exchange recipes, and if your website is food related apply for m...
 

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
 
Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.