Grilled Pork Chops with Rhubarb Orange Sauce

5 from 4 votes

Grilled Pork Chops with Rhubarb Orange Sauce

Looking for a delicious dinner you can have on the table fast? You're going to love these grilled pork chops with rhubarb orange sauce!

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Prep Time10

Cook Time15

Resting Time5

Total Time30

Course: Main Dish

Cuisine: American

Method: Grill

Servings:

Calories: 222kcal

Author: Corinne Schmitt

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 aside
4 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.

Recipe FAQs

Can I make this recipe without a grill?

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.

Can I make the sauce ahead of time?

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.

How do I store leftovers?

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.

Nutrition