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Pork Chops with Rhubarb

A surprising rhubarb sauce makes these tender chops extra special. I like it on the tangy side, but you can always add more honey to sweeten up the fruity sauce a bit if it’s too puckery for your family. —Bonnie Bufford, Nicholson, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • 2 bone-in pork loin chops (1/2 to 3/4 inch thick)
  • 2 tablespoons butter
  • 1/2 pound fresh or frozen rhubarb, chopped
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon
  • 1-1/2 teaspoons minced fresh parsley


  • In a shallow dish, combine the flour, salt and pepper; add pork chops and turn to coat. In a skillet, melt butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.
Nutrition Facts
1 pork chop: 390 calories, 19g fat (7g saturated fat), 111mg cholesterol, 82mg sodium, 17g carbohydrate (10g sugars, 2g fiber), 38g protein.

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Average Rating:
  • amygattuso
    May 23, 2020

    Good flavor, pretty

    Mar 8, 2020

    Easy, quick, with a browned exterior and tender inside. Love the savory and sweet combo of flavors although a little more honey would make the dish even better.

  • mileybrown
    Jun 21, 2011

    Very interesting..served with rice. may put a little more honey next time..

  • tayer
    Mar 29, 2011

    The rhubarb sauce is very tasty, but needs way more than 1 Tbsp of honey - more like at least 3. I didn't measure but kept adding "to taste". Still mildly tart, but edible.