1½ cups sliced rhubarb, fresh or frozen (thawed and drained)
1 teaspoon butter
Preheat grill to medium-high.
Combine thyme, oil and ¼ teaspoon each salt and pepper in a small bowl. Smear evenly all over pork chops.
Combine juice, broth, honey, shallots and the remaining ¼ 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: 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.
300 calories;13 g fat(4 g sat); 1 g fiber; 18 g carbohydrates; 27 g protein; 9 mcg folate; 70 mg cholesterol; 14 g sugars; 9 g added sugars; 285 IU vitamin A; 6 mg vitamin C; 81 mg calcium; 1 mg iron; 411 mg sodium; 557 mg potassium