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Pork Chops With Tangy Rhubarb Chutney Recipe

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3 tablespoons olive oil

1 small red onion, chopped

kosher salt and black pepper

1/2 pound rhubarb, sliced 1?2 inch thick

3 tablespoons sugar

1 tablespoon plus 1 teaspoon red wine vinegar

4 bone-in pork chops (about 1 inch thick; 2 pounds total)

1 1/2 teaspoons ground coriander

1 small head Boston or Bibb lettuce, leaves torn (about 5 cups)

2 tablespoons coarsely chopped fresh chives

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