Pull the pork chops out of the fridge 30 minutes before cooking and season both sides generously with salt and pepper.
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.
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).
Remove from heat and rest for at least 5 minutes.