This grilled pork chop recipe features a savory rhubarb sauce that can cook in the microwave while you grill the pork chops. Source: EatingWell Magazine, May/June 2012

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • 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.

Tips

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.

Nutrition Facts

300 calories; 13 g total fat; 4 g saturated fat; 70 mg cholesterol; 411 mg sodium. 557 mg potassium; 18.1 g carbohydrates; 1.1 g fiber; 14 g sugar; 27.2 g protein; 285 IU vitamin a iu; 6 mg vitamin c; 9 mcg folate; 81 mg calcium; 1 mg iron; 36 mg magnesium; 1 mg thiamin; 9 g added sugar;