Pork Chops with Quick Rhubarb Sauce
From EatingWell: May/June 2012
This grilled pork chop recipe features a savory rhubarb sauce that can cook in the microwave while you grill the pork chops.
- 1 tablespoon fresh thyme leaves, chopped, or 1/2 teaspoon dried
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
- 1/2 cup 100% pomegranate juice
- 1/2 cup reduced-sodium beef broth
- 2 tablespoons honey
- 3 medium shallots, thinly sliced
- 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.
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.
Per serving: 303 calories; 13 g fat (4 g sat, 7 g mono); 71 mg cholesterol; 18 g carbohydrates; 9 g added sugars; 28 g protein; 1 g fiber; 412 mg sodium; 561 mg potassium.
Nutrition Bonus: Zinc (17% daily value), Potassium (16% dv)
Carbohydrate Servings: 1
Exchanges: 1 fruit, 4 lean meat, 1 fat
More From EatingWell
Make cooking Thanksgiving dinner easier with these simple...
If hungry guests are on their way for Thanksgiving dinner,...
These healthy, flavorful Thanksgiving side dishes are...
Use wild rice in a variety of healthy side dishes, including...
One of the most iconic fall vegetables, squash is a versatile...
Sauces and relishes provide the sweet or savory flavor...
Tender, sweet and just a little nutty, Brussels sprouts add a...
Apple pie is a favorite fall dessert and pumpkin pie is an...
There's nothing more enticing than walking into the kitchen...
If you have celiac disease or are sensitive to gluten, there...
Serve one of these healthy vegetarian main dishes, and you're...
The holiday season is the perfect time to use fresh...
Winter salads can taste like a refreshing start to those...
If you’re looking for a quick and easy appetizer to make for...
Entertaining is made easy with these delicious brunch recipes...
Take the stress out of Thanksgiving with these easy, healthy...
- Ease of Preparation
- Type of Dish
- Main dish, meat
- Total Time
- 30 minutes or less
- Main Ingredient
- May/June 2012