1 1/2 cups sliced rhubarb, fresh or frozen (thawed and drained)
1 teaspoon butter
Preheat grill to medium-high.
Combine thyme, oil and 1/4 teaspoon each salt and pepper in a small bowl. Smear evenly all over pork chops.
Combine juice, broth, honey, shallots and the remaining 1/4 teaspoon each salt and pepper in a glass pie pan (or see Tips). Microwave, uncovered, on High until reduced by about half, 6 to 9 minutes. Stir in rhubarb and microwave, stirring once, until the rhubarb is beginning to break down, 3 to 6 minutes more. Stir in butter.
Meanwhile, oil the grill rack (see Tips). Grill the pork chops, turning once, until cooked through, 2 to 3 minutes per side. Serve with the rhubarb sauce.
Per serving :
13 g Fat;
4 g Sat;
7 g Mono;
71 mg Cholesterol;
18 g Carbohydrates;
28 g Protein;
1 g Fiber;
412 mg Sodium;
561 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 fruit, 4 lean meat, 1 fat
Tips & Notes
Tips: No Microwave? To make rhubarb sauce (Step 3), bring juice, broth, honey, shallots, salt and pepper to a simmer in a medium saucepan and cook until reduced by half, 8 to 12 minutes. Stir in rhubarb and return to a simmer; cover, reduce heat to low and cook until the rhubarb is beginning to break down, about 4 minutes. Stir in butter.
Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.