Rhubarb Chutney

Bring to boil over medium heat:

1/2 cup sugar
1/4 cup balsamic vinegar
1/4 tsp. coriander
cinammon stick

Add:

2 cups chopped rhubarb (1/2#)
!/3 cup dried cranberries
1/4 cup scallions
1/4 tsp salt
1/4 tsp. crushed red pepper

PORK CHOPS

Combine 1/3 cup currant jelly and 1 T. Dijon mustard and set aside.

Combine 1/2 tsp. salt, 1/2 tsp. pepper and 1/4 tsp. cumin and rub over 4 thin  center cut bone in prok chops

Grill pork chops in skillet, 4 minutes each side, basting occasionally with jelly mixture.

Serve with chutney.