Rhubarb Pork Chops
Take your weeknight dinner game to the next level with these irresistible Rhubarb Pork Chops, a perfect balance of savory and tangy flavors! Juicy, bone-in pork chops are pan-seared to golden perfection, then simmered in a luscious sauce made with fresh rhubarb, honey, brown sugar, and a splash of balsamic vinegar, creating a delightful sweet-tart glaze. Enhanced with the earthy aroma of fresh thyme and rich chicken stock, this 35-minute recipe is both quick and elegant, ideal for busy nights or special occasions. Serve these tender, flavor-packed pork chops with roasted vegetables or creamy mashed potatoes to create a memorable, restaurant-quality meal right at home. Perfectly suited for fans of seasonal cooking, this dish highlights rhubarb’s unique brightness in an unexpected savory role.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups fresh rhubarb (sliced into 1/2-inch pieces)
- 0.25 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 0.5 cup chicken stock
- 1 teaspoon fresh thyme
Instructions
Season both sides of the pork chops with salt and black pepper, ensuring an even coating.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until browned. Remove the pork chops from the skillet and set aside.
Lower the heat to medium and add butter to the skillet. Once melted, add the sliced rhubarb and sauté for 2-3 minutes until it begins to soften.
Stir in the honey, brown sugar, and balsamic vinegar. Cook for 1-2 minutes, allowing the sugar to dissolve and the rhubarb to become tender.
Pour in the chicken stock and sprinkle with fresh thyme. Simmer for an additional 2 minutes, stirring occasionally.
Return the pork chops to the skillet, nestling them into the rhubarb mixture. Spoon some of the sauce over the chops.
Cover the skillet with a lid and cook for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the pork chops hot, topped with the rhubarb sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 72.3 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3417 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
