This grilled pork chop recipe features a savory rhubarb sauce that can cook in the microwave while you grill the pork chops.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2012
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

300.3 calories; protein 27.2g 55% DV; carbohydrates 18.1g 6% DV; exchange other carbs 1; dietary fiber 1.1g 4% DV; sugars 14g; fat 13g 20% DV; saturated fat 4g 20% DV; cholesterol 69.6mg 23% DV; vitamin a iu 284.8IU 6% DV; vitamin c 5.9mg 10% DV; folate 8.9mcg 2% DV; calcium 80.9mg 8% DV; iron 1.2mg 7% DV; magnesium 35.5mg 13% DV; potassium 556.7mg 16% DV; sodium 411.1mg 16% DV; thiamin 0.6mg 59% DV; added sugar 9g.