For chutney: 6 cloves garlic, minced 1-1/2 Tablespoons, chopped fresh ginger 1/2 cup cider vinegar 1 cup brown sugar 1/2 cup chopped onion 1-1/2 cinnamon sticks 1 teaspoon orange zest 4-1/2 cups chopped rhubarb 2/3 cup craisins Dash of cayenne pepper 4-3/4" loin chops Kosher salt Fresh ground pepper
For chutney: Place garlic, ginger, vinegar, sugar and onion in a small saucepan over medium-high heat until sugar dissolves. Bring to a boil and reduce heat to a simmer. Simmer for 10 minutes. Add remaining ingredients and cook over low heat for about 20-30 minutes or until mixture is thick and syrupy. Cool to room temperature, discard cinnamon. Oil a clean grill and salt and pepper chops. Preheat a grill for high heat direct grilling. When grill is hot, grill chops about 8-10 minutes per side. Serve chops with chutney.