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Ingredients:
1/2 cup chopped onion
1/2 cup dried figs, chopped
1/2 cup red wine vinegar
1/4 cup dry red wine
1 Tablespoon sugar
2 teaspoons paprika
1 teaspoon peeled and grated fresh ginger
1 3" cinnamon stick
1-1/2 cups seedless red grapes, halved
4 medium sized pork chops
2 teaspoons olive oil
Salt and pepper to taste*
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1. Prepare grill.
2. In a medium saucepan, combine onion, figs, vinegar, wine, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat. Bring to a boil and cook, uncovered, for
8-10 minutes. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick.
3. Brush pork chops with olive oil then sprinkle with salt and pepper. Grill on both sides until done.
4. Serve chops with grape and fig chutney.
Makes 4 servings. Nutrition facts per serving (1/4 of recipe or 253 grams):
297 calories, 71 calories from fat, 8 grams fat, 2 grams saturated fat,
62 milligrams cholesterol, 71 milligrams sodium, 34 grams carbohydrates,
4 grams dietary fiber, 3 grams sugars, 23 grams protein, 2% Vitamin A,
15% Vitamin C, 8% Calcium, 10% Iron. Recipe submitted by:
Public Health of Seattle & King County: Reprinted with permission.  For more information: Find a recipe | Come add a recipe | Share this recipe
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