Pork chops in a cast iron skillet with rhubarb compote and rosemary

Pork Chops with Ginger Rhubarb Compote

This recipe is easy enough for a weeknight supper, but you can get fancy with it by brining the chops overnight or giving them at least an hour in a favorite marinade before grilling. The chops are excellent with a side of sauteed garlicky greens.
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 425 kcal
Author katiemorford


For the pork chops

  • Salt
  • Freshly ground black pepper
  • 4 boneless pork chops that are about 6 ounces each
  • 4 small fresh rosemary sprigs for garnish (optional)
  • Olive oil for grilling or cooking the chops

For the compote:

  • 2 teaspoons extra-virgin olive oil
  • 1/2 small red onion, diced
  • 1 clove minced garlic
  • 4 large stalks rhubarb, cut into 1/4-inch crosswise slices
  • Juice of 1 large orange
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons plus 1 teaspoon honey
  • Salt


  1. Pull the pork chops out of the fridge 30 minutes before cooking and season both sides generously with salt and pepper.

  2. In a medium saucepan, heat the 2 teaspoons olive oil over medium-high and saute the onion until tender and translucent. Add the garlic and saute another minute or so. Turn the heat to low, add the rhubarb, orange juice, and ginger, and stir. Cook, stirring occasionally until the rhubarb goes tender without completely losing its shape. Add the honey and a generous pinch of salt. Stir. Taste and adjust seasoning as needed. Remove from heat.

  3. Prepare your grill so it's at a medium-high heat or set a heavy skillet over medium-high. Brush the grill/skillet with oil and lay down the chops. Cook to your desired doneness (I figure about 3 to 4 minutes per side for medium). 

  4. Remove from heat and rest for at least 5 minutes.

  5. Garnish with fresh rosemary sprigs and serve with rhubarb compote on the side.