Grilled Pork Chops with Rhubarb Chutney

1/2 C. sugar
1/4 C. balsamic vinegar
1/4 t. ground coriander
1 (3-in) cinnamon stick
2 C. coarsely chopped rhubarb (about 1/2 lb)
1/3 C. dried cranberries
1/4 C. chopped green onions
1/4 t. salt
1/4 t. ground red pepper
1/3 C. red currant jelly
1 T. whole-grain Dijon mustard
1/2 t. salt
1/2 t. black pepper
1/4 t. ground cumin
4 (6-oz) bone-in center cut pork chops
thinly sliced green onions, optional

To prepare chutney, combine first 4 ingredients in a small saucepan.  Bring to a boil over medium-high heat.  Add rhubarb and next 4 ingredients (through red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender.  Spoon into a bowl; cover and chill at least 2 hours.  Discard cinnamon stick.

Prepare grill

Combine jelly and mustard in a small bowl; set aside.

Combine 1/2 t. salt, black pepper, and cumin; rub evenly over pork.  Grill pork 4 minutes on each side or until desired doneness, basting occasionally with jelly mixture.  Serve pork with chutney; sprinkle with green onions, if desired.

400 calories, 7g fat, 26.2g protein, 55.9g carbs, 2.6g fiber, 596mg sodium