If you’re looking for something bold, juicy, and a little unexpected—this is it. These grilled pork chops are seasoned just right, with a tangy, slightly sweet rhubarb BBQ sauce that totally levels up your next backyard dinner. Rhubarb might usually be hanging out in desserts, but here it’s the star of the sauce—thick, sticky, and packed with flavor.
💛 Why I Love This Recipe
This dish was born out of a “what if?” moment. I had extra rhubarb and didn’t feel like making pie. So I threw it into a pot with vinegar, onions, and spices—and it became this barbecue magic. The way it plays off the smoky grilled pork chops? Unreal.
Here’s why I make this again and again:
- 🔥 The BBQ sauce is sweet, tangy, and just a little spicy
- 🐖 Pork chops stay juicy and grill up fast
- 🍽️ Feels like a restaurant meal but super easy
- 🍯 Great use for rhubarb outside of dessert
- 🧊 Sauce makes extra—use it all week!
⏱️ Time & Servings
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 4
📊 Exact Macros (Per Serving – 1 pork chop + sauce)
- Calories: 385
- Protein: 34g
- Fat: 21g
- Carbs: 14g
- Fiber: 1g
- Sugar: 10g
🔬 Why This Recipe Works (Quick Science)
- Grilling pork chops quickly over medium-high heat helps lock in juices without drying them out.
- Rhubarb’s natural acidity cuts through the richness of the meat.
- The BBQ sauce caramelizes slightly on hot chops, enhancing both texture and flavor.
- Spices and vinegar balance out the natural tartness of rhubarb.
🛒 Ingredients
For the Pork:
- 4 bone-in pork chops, about 1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Rhubarb BBQ Sauce:
- 1 cup rhubarb, chopped
- ½ cup yellow onion, diced
- 2 cloves garlic, minced
- ⅓ cup apple cider vinegar
- ⅓ cup brown sugar
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- ¼ tsp chili flakes (optional)
- 1 tsp olive oil
- Pinch of salt
👨🍳 How to Make Grilled Pork Chops with Rhubarb BBQ Sauce
1. Season the Pork Chops
Rub the pork chops with olive oil, salt, pepper, and garlic powder. Let sit at room temp while the grill heats.
2. Sauté the Onion, Garlic, and Rhubarb
Heat 1 tsp olive oil in a small pan. Sauté onion and garlic until soft, then add rhubarb and cook for 5 minutes.
3. Add BBQ Sauce Ingredients
Stir in vinegar, brown sugar, tomato paste, smoked paprika, chili flakes, and salt. Simmer until thick, about 10–12 minutes.
4. Blend the Sauce
Let the sauce cool slightly, then blend until smooth or leave it chunky if you like texture.
5. Grill the Pork Chops
Grill pork chops over medium-high heat for 4–5 minutes per side, or until internal temp hits 145°F (63°C).
6. Glaze and Serve
Brush hot pork chops with rhubarb BBQ sauce and let rest 5 minutes before serving.
🍽️ What to Serve With
- 🥔 Grilled or roasted potatoes
- 🥬 Grilled asparagus or green beans
- 🥗 Simple arugula salad
- 🍞 Toasted sourdough or cornbread
🧾 Meal Plan Ideas
- Monday: Use leftover sauce on grilled chicken or tofu
- Tuesday: Slice pork over a salad with vinaigrette
- Wednesday: Serve in a sandwich with slaw
- Thursday: Turn into pork tacos with pickled onions
- Friday: Serve cold with grain bowls
⚠️ Common Mistakes to Avoid
- Overcooking pork: Aim for 145°F and let rest so it stays juicy.
- Skipping sauce reduction: It should be thick enough to cling to the meat.
- Using thick rhubarb pieces: Thin slices cook down better in sauce.
- Not seasoning enough: Salt balances the tartness of rhubarb.
❓ FAQ
Can I use boneless pork chops?
Yes! Just reduce cooking time slightly since they cook faster.
Can I make the sauce ahead?
Totally! Store in the fridge for up to 5 days.
Is the sauce spicy?
Only slightly. Leave out chili flakes if you want it milder.
Can I use frozen rhubarb?
Yes—just thaw and drain before using.
What other proteins go well with this sauce?
Chicken, tofu, or grilled shrimp all work great!
✨ Final Thoughts
This Grilled Pork Chops with Rhubarb BBQ Sauce recipe is one of those hidden gems—unexpected flavors that come together like magic. Whether you’re grilling for guests or just trying something new for dinner, this one brings sweet, tangy, and smoky to the table in every bite.
Let me know if you make it—and tag your plate if you snap a pic. Enjoy!