Pork Chops with Rhubarb, Onion and Raisin Chutney

Makes 4 servings

Ingredients:

1/2 cup golden raisins
1/2 cup hot water
2 tablespoons balsamic or red wine vinegar
pinch ground cloves
pinch ground nutmeg
2 tablespoons sugar
2 tablespoons vegetable oil
4 3/4-inch pork chops, trimmed
salt and freshly ground pepper to taste
1 medium onion, finely chopped
1 1/2 cups diced fresh rhubarb

Preparation:

In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg and
sugar and let stand.

In a large skillet heat the vegetable oil over moderately high heat.
Season the pork chops with salt and pepper and cook until browned on
both sides. Transfer browned chops to a shallow baking dish and place
in a 300 degree F. oven for no more than 8 minutes.

In the drippings in the skillet cook the onion, stirring occasionally,
until tender. Add the raisin mixture, bring to a boil and stir. Add
the rhubarb to the mixture but do not stir. Cover and let simmer for 5
minutes. Stir the mixture and cook, uncovered, for another 3 minutes
or until the rhubarb is just tender.

Return the pork chops to the skillet with any juices that have
collected in the baking dish. Adjust seasoning with salt and pepper