Last Updated on July 16, 2025
These Grilled Pork Chops with Rhubarb Orange Sauce are the perfect excuse to fire up the grill.
It’s a quick and easy meal that is ready in under 30 minutes and the flavor is amazing. The sweet-tart rhubarb orange sauce transforms these pork chops into a restaurant-worthy dish and makes them feel special enough for guests.
This is one of my favorite summer recipes because not only is it super easy to make, it includes a vegetable that I don’t think gets the attention it deserves. Rhubarb isn't just for pies-it shines beautifully in savory dishes like this and adds a fresh, tangy kick.
Jump to:
- What is Rhubarb?
- SAVE THIS RECIPE!
- ❤️ Why You’ll Love This Recipe
- 🥘 Ingredients
- 🔀 Substitutions
- 🌈 Variations / Options / Add-Ins
- 🥄 Equipment Needed / Helpful Tools
- Tired of Ads?
- 🔪 How to Make Grilled Pork Chops with Rhubarb Orange Sauce
- 👩🍳 Pro Tips
- ❓ Recipe FAQs
- 🙏 Pairing
- SAVE THIS RECIPE!
- 📋 Recipe
- Pro Tips
- Recipe FAQs
What is Rhubarb?
When I was ten years old, I visited an aunt who had a beautiful plant in the corner of her yard. It had giant green leaves and bright red stalks. This was the first time I’d seen rhubarb.
Of course, once I found out that it’s a vegetable and it was edible, I had to try it. After all, the stalks look (and feel) pretty much like red celery.
Do NOT eat it this way-rhubarb tastes NOTHING like celery. It’s very tart, especially raw, and definitely don’t eat the leaves since they contain poisonous substances.
Even though rhubarb is technically a vegetable, it’s usually used like a fruit in cooking. You’ll usually see it in jams, pies and other sweet treats.
Rhubarb’s gorgeous pink-red color makes any dish pop, and it’s also surprisingly nutritious. Here are a few of the vitamins and minerals it contains:
- Vitamin K: crucial for blood clotting and bone health
- Vitamin C: a powerful antioxidant that supports skin health, wound healing and the immune system)
- Vitamin A: essential for vision, immune function and cell growth)
- Potassium: helps regulate fluid balance, nerve signals, and muscle contractions, including the heart
- Calcium: the building block of bones and teeth, it helps muscles contract and helps activate clotting factors, ensuring proper blood coagulation
- Manganese: essential for building and maintaining strong bones and cartilage, involved in metabolism and contributes to antioxidant defense, helping to protect cells from damage
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❤️ Why You’ll Love This Recipe
If you’re looking for something to cook on the grill, these pork chops are the answer.
- Ready in about 30 minutes: You just have to prep the ingredients, cook the sauce and the pork chops, let it rest and then it’s ready to eat.
- Fun to make: It’s always fun to try new recipes, especially when they turn out as good as this one.
- Looks beautiful on a plate: The pretty color of the sauce on the grilled pork chops makes the meal look very appealing.
If you like cooking meat on your grill, you should also try this quick and easy grilled bbq chicken recipe.
🥘 Ingredients
This recipe needs six ingredients, but they should all be easy to find at your local grocery store. In fact, you might only need to buy 3 of them and the rest you probably already have in your pantry.
- Pork loin chops: Bone-in loin chops are ideal for grilling because they have a bit more fat marbling, which keeps them juicy and flavorful. However, you can use whatever chops you prefer, just avoid thin-cut chops (under ¾ inch) because they can dry out too quickly on the grill and are harder to cook evenly.
- Rhubarb: Look for firm, crisp stalks that feel sturdy, not limp, rubbery, blemished, split, or have brown spots. The color can range from deep red to pale pink or even light green, but all are fine to eat-redder stalks tend to be slightly sweeter and look more vibrant in dishes.
- Orange: A medium-to-large orange will be fine for this recipe because it should give about 1-2 tablespoons of zest and about ¼ cup (4 tablespoons) of juice, which is generally plenty for this type of sauce.
- Rosemary: This balances the tartness of the rhubarb and the sweetness of the orange and sugar, giving the sauce a more complex, savory dimension. Plus, the flavor just pairs naturally with pork.
- Sugar: It helps mellow out the tart flavor of the rhubarb and brings out its fruity notes. When simmered, sugar also helps the sauce thicken and take on a glossy, silky consistency.
- Vinegar: Even though rhubarb and orange juice are already tart, a splash of vinegar sharpens and brightens the overall flavor of the sauce. It makes the other flavors pop instead of tasting flat or overly sweet.
See recipe card for complete list of ingredients and quantities
🔀 Substitutions
If you don't have the ingredients you need or if you have different dietary needs, see if you have these instead (unless noted all of the ingredients below can be substituted in a one-to-one ratio):
Pork loin chops: If your store is out of pork chops, like my local store is sometimes, you can also use chicken breasts, chicken thighs, or turkey cutlets. These proteins also work well with fruity, tangy sauces and grill nicely.
Rhubarb: Cranberries (you might need to add a little more sweetener with these), tart apples (diced), or gooseberries will also work because these fruits provide a similar tartness and can create a sweet-tart sauce.
Orange: You can use lemon or lime (zest and juice) or grapefruit instead because they give a similar bright acidity and aromatic zest, though the flavor will change slightly.
Rosemary: If you prefer fresh instead of dried, you can use about 1 tablespoon of finely chopped fresh rosemary. Dried thyme or sage would also work because they offer earthy, savory notes that complement pork and the fruit sauce.
Sugar: Honey, maple syrup, agave, or coconut sugar will all provide sweetness to balance the tart rhubarb, but each will add its own subtle flavor. Start with 2 teaspoons, taste, and adjust if needed since liquid sweeteners can taste a bit stronger.
Vinegar: Apple cider vinegar, white wine vinegar, or lemon juice will work instead because they all will add brightness and acidity.
🌈 Variations / Options / Add-Ins
Here are a few ways that you can personalize this simple dinner recipe.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the rhubarb sauce for a sweet-spicy contrast.
- Berry Boost: Add a handful of fresh or frozen strawberries or raspberries to the rhubarb sauce for extra fruity flavor and a beautiful color.
- Add-Ins for the Sauce: Add fresh grated ginger (about ½ teaspoon) for warmth and a little zing or one minced clove when simmering the sauce for extra savory depth. You could also add a few tablespoons of finely diced shallots or onions to the sauce to create more flavor.
For another pork chop and fruit recipe, try this Instant Pot pork chops and apples recipe.
🥄 Equipment Needed / Helpful Tools
You only need a few kitchen tools to help you make this simple family-friendly dinner. Gather these tools and get ready to enjoy this tasty dish.
- Grill: This is where you’ll cook the pork chops.
- Tongs: These will help you turn the pork chops on the grill easily.
- Medium saucepan: You’ll need a 2-3 quart saucepan to make and reduce the rhubarb orange sauce.
- Knife and cutting board: To trim and chop the rhubarb.
- Zester: For zesting the orange.
- Citrus juicer: It makes juicing the orange easier.
- Instant-read thermometer (optional but recommended): To check that pork reaches a safe internal temp (145°F/63°C).
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🔪 How to Make Grilled Pork Chops with Rhubarb Orange Sauce
Making this simple recipe is easy. Just follow the instructions below and you will have a tasty dish in no time at all.
Step 1: Season the Chops
First, you’ll just season the pork chops with some salt and pepper. Then, set them aside.
Step 2: Preheat Grill
Go ahead and preheat your grill now (right before you start making the sauce) to save time. You’ll want it to reach about 350F (medium heat on most grills).
Step 3: Cut Rhubarb
Cut the rhubarb into chunks and add to a medium pot. In case you’ve never used rhubarb before, simply trim off the leafy tops (the leaves are toxic) and rough ends at the base of the stalk, wash the stalks well, and chop the stalks into ½ to 1 inch chunks.
Step 4: Add the Rest of the Ingredients
Next, add the orange zest, the juice from that same orange, rosemary, sugar, and vinegar.
Step 5: Simmer the Sauce
Bring the ingredients to a boil and then reduce it to a simmer. Let it simmer until the rhubarb starts to break down, about 10-15 minutes.
It should look like a thick, chunky ketchup (don’t worry, it won’t taste that way). Then, take it off the heat and set it aside.
Step 6: Grill the Pork Chops
When your grill is ready, place the pork chops on the grates.
Depending on how thick your pork chops are, you’ll grill them for 3 to 4 minutes on each side. The ones pictured above were closer to three minutes per side.
You’ll know they’re ready to flip when they are easy to turn. If they stick to the grates at all, let them cook a little longer.
Step 7: Let the Chops Rest
After you’ve cooked the pork chops on both sides (once a thermometer inserted at the thickest part of the chop reaches 145F), remove from the grill and let them rest for about 5 minutes.
Step 8: Serve and Enjoy
Spoon a generous serving of the rhubarb orange sauce on each pork chop and serve with rice, stuffing, corn, or potatoes. These German Potato Pancakes are one of my favorite sides with this dish.
👩🍳 Pro Tips
Here are a few tips to make sure this recipe turns out perfectly every time.
- Always zest your orange before juicing to avoid slippery struggles (and wasting zest!).
- Lightly oiling the grates (or brushing a little oil on the chops) helps prevent sticking and makes flipping easier.
- Letting the chops sit out for about 20-30 minutes before grilling helps them cook more evenly and stay juicy.
- Don’t skip resting the pork for 4-5 minutes after grilling because it lets the juices redistribute, keeping every bite moist and flavorful.
- Taste your sauce and add a little extra sugar or honey as needed.
❓ Recipe FAQs
Yes! You can sear the pork chops in a hot skillet or grill pan on the stove, then finish them in the oven (at 375F) until they reach an internal temperature of 145F.
Yes! You can make the sauce up to 2 days in advance and store it in an airtight container in the fridge. Warm it up before serving.
Store leftover pork chops and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid drying out the meat.
🙏 Pairing
These are my favorite dishes to serve with Grilled Pork Chops with Rhubarb Orange Sauce:
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📋 Recipe
Grilled Pork Chops with Rhubarb Orange Sauce
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Equipment
- grill
- Tongs
- medium saucepan
- Knife and cutting board
- Zester
- Citrus juicer
- Instant Read Thermometer
Ingredients
- 4 pork loin chops or any chop of your choice
- 1 cup rhubarb chunks
- zest of 1 orange
- juice of 1 orange
- 2 teaspoons dried rosemary
- 2 teaspoons sugar
- 1 teaspoon vinegar
- salt and pepper to taste
Instructions
- Season chops with salt and pepper, set aside4 pork loin chops, salt and pepper
- Go ahead and preheat your grill now (right before you start making the sauce) to save time. You'll want it to reach about 350F (medium heat on most grills).
- Cut the rhubarb into chunks and add to a medium pot. In case you've never used rhubarb before, simply trim off the leafy tops (the leaves are toxic) and rough ends at the base of the stalk, wash the stalks well, and chop the stalks into ½ to 1 inch chunks.1 cup rhubarb chunks
- Next, add the orange zest, the juice from that same orange, rosemary, sugar, and vinegar.zest of 1 orange, juice of 1 orange, 2 teaspoons dried rosemary, 2 teaspoons sugar, 1 teaspoon vinegar
- Bring the ingredients to a boil and then reduce it to a simmer. Let it simmer until the rhubarb starts to break down, about 10-15 minutes.It should look like a thick, chunky ketchup (don't worry, it won't taste that way). Then, take it off the heat and set it aside.
- Once the mixture becomes a sauce consistency, take off the heat and set aside.
- Preheat the BBQ to 350
- Once heated, place the chops on the bbq. Depending on the thickness of the chop, you will want to grill for approximately 3 - 4 minutes per side. When you try to flip the chop and if it sticks to the grates, leave another minute or so, and it should release itself from the grate. Flip and cook a few minutes on the other side.
- When your grill is ready, place the pork chops on the grill. Depending on how thick your pork chops are, you'll grill them for 3 to 4 minutes on each side.
- After you've cooked the pork chops on both sides (once a thermometer inserted at the thickest part of the chop reaches 145F), remove from the grill and let them rest for about 5 minutes.
- Spoon a generous serving of the rhubarb orange sauce on each pork chop and serve with rice, stuffing, corn, or potatoes.
Notes
Pro Tips
- Always zest your orange before juicing to avoid slippery struggles (and wasting zest!).
- Lightly oiling the grates (or brushing a little oil on the chops) helps prevent sticking and makes flipping easier.
- Letting the chops sit out for about 20-30 minutes before grilling helps them cook more evenly and stay juicy.
- Don't skip resting the pork for 4-5 minutes after grilling because it lets the juices redistribute, keeping every bite moist and flavorful.
- Taste your sauce and add a little extra sugar or honey as needed.
