Grilled Orange Pork Chops with Rhubarb Compote

These grilled orange pork chops feature pork chops marinated in a fresh orange marinade, grilled until perfectly juicy, and served with a sweet and tangy rhubarb compote.

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Grilled Orange Pork Chops with Rhubarb Compote

These grilled orange pork chops feature pork chops marinated in a fresh orange marinade, grilled until perfectly juicy, and served with a sweet and tangy rhubarb compote.

Prep Time 15

Cook Time 45

Marinating Time 2

Total Time 3

Servings servings

Calories 491kcal

Ingredients

Rhubarb Chutney

4 cups fresh or frozen diced rhubarb
1 small shallot, minced
2 medium cloves garlic, minced
3/4 cup granulated sugar
1/2 cup apple cider vinegar
1 small cinnamon stick
Salt and pepper to taste

Grilled Orange Pork Chops

1/2 cup freshly-squeezed orange juice
1 tablespoon grated orange zest
3 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey or agave nectar
1 tablespoon Dijon mustard
2 medium cloves garlic, minced
Salt and pepper to taste
4 thick-cut bone-in pork chops (about 2 lbs)
Fresh minced parsley for topping

Instructions

Rhubarb Chutney

Combine all chutney ingredients in a medium saucepan and season with a little salt and pepper. Bring chutney to a simmer over medium-high heat then reduce heat to low and allow to simmer uncovered for 30-40 minutes, stirring occasionally until chutney is reduced and thickened.
Remove chutney from heat, discard cinnamon stick, and season with a little additional salt and pepper to taste if needed. Allow to cool and store chutney in refrigerator up to 1 week.

Grilled Orange Pork Chops

In a large shallow bowl, whisk orange juice, zest, vinegar, vegetable oil, honey, Dijon, and garlic. Season marinade with salt and pepper to taste.
Arrange pork chops in a sealable bag and pour marinade over top. Seal bag and massage pork chops several times to evenly distribute marinade. Allow pork chops to marinate in refrigerator 2 hours or up to 12, tossing pork around in marinade occasionally to evenly coat.
Remove pork chops from refrigerator 45 minutes before you plan to grill. When ready to grill, preheat an outdoor grill to 400F or lightly grease and heat a cast iron grill pan over medium-high heat on stovetop.
Remove pork from marinade and discard marinade. Pat pork chops dry and lightly season on both sides with salt and pepper. Place pork chops on preheated grill and turn occasionally until it reaches an internal temperature of 140F, about 8-12 minutes of cooking.
Spoon rhubarb compote over pork chops for serving and top with parsley. Serve pork immediately and enjoy!

Notes

Storing Instructions

Store pork chops and compote separately in refrigerator up to 6 days for the pork chops and up to 1 week for the compote.

Nutrition