Pork chops with tangy rhubarb chutney

HANDS-ON TIMES 30 MINUTES | TOTAL TIME: 30 MINUTES | SERVES 4

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

> Heat 1 tablespoon ofthe oil in a medium saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender and beginning to brown, 5 to 7 minutes.

> Add the rhubarb, sugar, and 1/4 cup water to the saucepan. Cook, stirring occasionally, until the rhubarb is just tender, 4 to 6 minutes. Stir in 1 teaspoon of the vinegar and remove from heat.

> Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the pork with the coriander and 1/2 teaspoon each salt and pepper. Cook until browned and cooked through, 7 to 9 minutes per side.

> In a large bowl, toss the lettuce and chives with the remaining tablespoon of oil, the remaining tablespoon of vinegar, and 1/4 teaspoon each salt and pepper. Serve with the pork and chutney.