Brined Grilled Pork Chops With Rhubarb Sauce

I have only left the house a few times over the past couple of month because I send my husband out to do most of our groceries. As well as my list of “must-haves”, I give my husband a list of seasonal favorites to buy if available. This extra list consists of asparagus, artichokes, spring peas, fava beans, and rhubarb.

If we were in Italy right now as we had planned, I would be gorging myself on artichokes and fava beans. We even have both of these vegetables growing in our Umbrian garden. Unfortunately, here in Michigan, both of these ingredients are just about impossible to find. Still, we certainly do have a lot of rhubarb right now.

My husband has been buying big bunches of rhubarb that I have been using in my baking. I recently decided to prepare a tangy rhubarb sauce for tender grilled pork chops, and it was a perfect pairing.

I like to brine my pork overnight, which always creates very tender, moist pork. For those unfamiliar with brining, it entails soaking the chops in a mixture made with salt, sugar, water, and spices. You can brine the chops for as little as two hours, or overnight as I do.

During our “shelter-at-home” rule, I placed a large order from D’ which included incredible Berkshire pork chops. These chops are a little large, but the pork is very moist and delicious grilled. The rhubarb sauce was great served with the pork adding a tangy flavor that is both sour and sweet.

Buon Appetito!
Deborah Mele

Brined Grilled Pork Chops With Rhubarb Sauce

Brined Grilled Pork Chops With Rhubarb Sauce

Yield: Serves 4
Prep Time: 2 seconds
Cook Time: 25 minutes
Total Time: 25 minutes 2 seconds

Tender brined pork chops are brined and grilled and served with a savory, tangy rhubarb sauce.


Pork Chops & Brine:

  • 4 Bone In Pork Chops (8 Ounces Each)
  • 2 Cups Water
  • 1/3 Cup Kosher Salt
  • 1/3 Cup Brown Sugar
  • 1 Teaspoon Black Peppercorns
  • 2 Sprigs Fresh Thyme
  • 3 Garlic Cloves
  • 4 Cups Ice Cubes

Rhubarb Sauce:

  • 3 Tablespoons Olive Oil
  • 1 Small Red Onion, Chopped
  • Salt & Pepper To Taste
  • 1/2 Pound Fresh or Frozen Rhubarb, Chopped Into 1/2-inch Pieces
  • 3 Tablespoons Sugar
  • 1 Tablespoon Red Wine Vinegar

For Grilling:

  • 3 Tablespoons Olive Oil
  • Salt & Pepper To Taste


    1. Put all the ingredients except the chops and ice cubes for the brine into a pot.
    2. Cook over medium heat, stirring continually until the sugar and salt dissolve.
    3. Pour the brine into a casserole dish along with the ice cubes and stir to cool the brine.
    4. Add the pork chops, cover with plastic wrap, and refrigerate for at least 2 hours or overnight turning the chops over at least once.
    5. For the rhubarb sauce, heat the oil in a saucepan over medium heat.
    6. Add the onion and cook, stirring often, until tender, about 5 to 7 minutes.
    7. Add the rhubarb, sugar, and 1/4 cup water to the pot.
    8. Season with salt and pepper, and cook, stirring often until the rhubarb is tender, about 5 minutes.
    9. Remove from the heat and stir in the vinegar.
    10. Set aside until needed.
    11. Two hours before grilling, remove the chops from the refrigerator and remove them from the brine.
    12. Pat the chops with paper towels, rub with olive oil and season with salt and pepper.
    13. Preheat grill to medium.
    14. Grill the chops about 10 minutes, turning over halfway. (The internal temperature should be 150 degrees F.)
    15. Cover the chops with foil and rest 5 minutes.
    16. Serve the chops with a scoop of the rhubarb sauce on top.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 637Total Fat: 38gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 132mgSodium: 9589mgCarbohydrates: 32gFiber: 3gSugar: 26gProtein: 42g

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