While I'm not a vegetarian

I don't eat much meat at all.  And I don't generally get excited about recipes that include meat, especially beef or pork.  BUT...
This recipe for grilled pork chops with rhubarb chutney from Eating Well is an exception.  The chutney is so good it makes these pork chops delicious even if you don't especially like pork chops.

Grilled Pork Chops with Rhubarb Chutney

Ingredients

• 1/2 cup Rhubarb Chutney, (recipe follows)
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt, or to taste
• Freshly ground pepper, to taste
• 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed (see Tips)

Preparation

1. Prepare Rhubarb Chutney. Preheat grill to medium-high.
2. Mix coriander, paprika, cinnamon, salt and pepper in a small bowl. Sprinkle evenly on both sides of each pork chop, rubbing to coat the meat evenly.
3. Lightly oil the grill rack (see Tips). Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side. Serve with chutney.

If grilling isn't an option it works just as well to cook them in a cast iron skillet with a little oil on the stovetop.

Rhubarb Chutney

Ingredients

• 2 cups diced rhubarb
• 3/4 cup diced red apple
• 1/2 cup dried cranberries, or cherries
• 1/4 cup finely chopped red onion
• 1/4 cup water
• 1/4 cup honey
• 1 tablespoon minced fresh ginger
• 2 teaspoons red-wine vinegar
• 1/4 teaspoon crushed red pepper, plus more to taste

Preparation

1. Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.

Of course, alternately, you could just eat the chutney with a spoon......