By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 3
589 cal · 45 min
Rhubarb and Brown Sugar Skillet Pork Chops
Recipe GLPR380e8ca49e66ab
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Average rating: 4.3 (1)
Tender bone-in pork chops seared until golden, then finished in a tangy-sweet skillet sauce made with fresh rhubarb, ginger, brown sugar, and chicken broth. The bright acidity of rhubarb balances the richness of the pork for a restaurant-quality weeknight meal.
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Ingredients
2 tbsp vegetable oil
3 large bone-in pork chops, 1-inch thick
kosher salt
½ medium yellow onion, diced
1 cup fresh rhubarb, diced
1 tbsp fresh ginger, peeled and finely chopped
1 cup low-sodium chicken broth
2 tbsp packed dark brown sugar
1 tbsp soy sauce or tamari
Directions
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Season the bone-in pork chops generously on both sides with kosher salt.
Place the pork chops in the hot skillet and sear for 5 to 6 minutes per side until deeply golden brown. Transfer the chops to a plate and set aside.
In the same skillet, add the diced yellow onion and cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.
Add the chopped fresh ginger to the skillet and cook for 1 minute, stirring constantly, until the kitchen smells aromatic.
Pour in the low-sodium chicken broth and add the diced rhubarb, dark brown sugar, and soy sauce or tamari. Stir well to combine and dissolve the sugar.
Return the seared pork chops to the skillet, nestling them into the liquid. Bring the sauce to a gentle simmer.
Reduce heat to medium-low, cover partially with a lid, and simmer for 12 to 15 minutes, until the pork reaches an internal temperature of 165°F when measured at the thickest part away from bone.
Transfer the pork chops to serving plates and spoon the rhubarb-ginger sauce over the top. Serve immediately while hot.
Comments
Rhubarb is rare but not impossible in Charlotte—Harris Teeter and Kroger carry it seasonally (spring through early summer), though you may need to call ahead in winter; ginger and soy sauce are standard at any major chain. The 45-minute estimate is honest for pan-searing and braising pork chops with the sauce. This is a quick-cooking weeknight dish that makes three generous servings at roughly $3.50–4.00 per plate, driven mainly by pork chop cost, and the braise renders beautifully but does not hold well as leftovers—the rhubarb loses texture and the sauce separates on reheating. It's a same-night, direct-to-table finish with bright, tart-sweet balance that works well for North Carolina's spring season when rhubarb is local and fresh.
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