Last Updated on April 25, 2024
These Grilled Pork Chops with Orange Rhubarb 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!
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.
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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 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 a vegetable, it’s usually used like a fruit in cooking. You’ll usually see it used in jams and pies.
Because of its gorgeous color, plus the fact that it’s loaded with vitamin K and a good dose of several other vitamins and minerals. It also contains as much calcium as milk!
Why Pork Instead of Chicken?
I make a lot of dishes with chicken. It’s my hands-down favorite protein because it’s so versatile.
You can absolutely make this dish with chicken instead of pork. But here are some reasons you might not want to.
A pork center loin chop has only slightly more calories than a skinless chicken breast but almost double the fat. If you’re watching your fat intake, that might be a concern. But if you’re not, that extra fat means a moister cut of meat.
Another reason I prefer grilled pork chops to chicken is that they are easier to cook evenly. Chicken breasts tend to be thick in parts and thin in others. If you hammer them flat, they tend to dry out quickly on the grill.
How to Make Grilled Pork Chops with Rhubarb Orange Sauce
Even though this recipe is really easy, I’m going to show you some in-process shots just because not everyone has worked with rhubarb before. Hopefully, seeing the step-by-step photos will make you more comfortable.
Step 1: Season the Chops
First, you’ll just season the pork chops with some salt and pepper. Then, set them aside.
Step 2: Make the Sauce
Next, you’ll make the sauce. Go ahead and start preheating your grill during this step to save time. You’ll want it to reach about 350 degrees (medium heat on most grills).
Cut your rhubarb into chunks and add to a medium pot.
Next, add the juice from an orange, some orange zest, rosemary, sugar, and just a little bit of vinegar.
Bring the ingredients to a boil and then reduce it to a simmer. Let it simmer until the rhubarb starts to break down. It should look like a thick, chunky ketchup (don’t worry, it won’t taste that way!).
Step 3: 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.
After you’ve cooked the pork chops on both sides, 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. These German Potato Pancakes are one of my favorite sides with this dish.
Ready to make these Grilled Pork Chops with Rhubarb Orange Sauce? Here are the detailed measurements and instructions:
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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 1/2 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.
