Grilled Pork Chops with Rhubarb & Fig Compote
Recipe type: Dinner, Entree, Grilling, Spring, Summer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
The sweet-tart rhubarb compote would be good with just about anything. I had some leftover that I put on a turkey sandwich with goat cheese and arugula.
  • 4 Bone-In Pork Chops, about 1 in. thick
  • 2 Tbsp. Sugar
  • 2 Tbsp. Kosher Salt
  • 1 medium Shallot, diced
  • 5 medium stalks Rhubarb, cut in 2 in. lengths
  • ½ c. Dried Figs, quartered
  • 3 Tbsp. Brown Sugar
  • 2 Tbsp. Red Wine Vinegar
  • ½ c. Pecans, coarsely chopped
  • about 1 Tbsp. chopped Chives
  • Olive Oil
  1. Dissolve 2 Tbsp. sugar and 2 Tbsp. kosher salt in a quart of cold water to make a brine for the meat. Submerge the pork chops and refrigerate for 1 hour.
  2. Light the grill (I use charcoal). Ideally, there should be a really hot side for the initial sear and then a medium-hot side for finishing the meat.
  3. Remove the pork from the brine, rinse with cold water, and pat dry with paper towels. Rub each chop with a little olive oil, season with salt and pepper. Place chops on the hot side of the grill and get a good sear on both sides. Transfer to the cooler side to finish cooking, then remove, tent with foil, and allow to rest for 5 minutes before serving. Cook time will vary, depending on the thickness of your pork and the temperature of your grill, so I hesitate to give specific timings. Mine were seared about 4 minutes per side then moved to the cooler side of the grill for another 5-6 minutes for a total cook time of about 15 minutes. To eliminate the guess-work, use a meat thermometer, and remove the chop when the internal temperature is 135°.
  4. Meanwhile, make the rhubarb compote. Heat about 1 Tbsp. olive oil in a wide skillet over medium heat. Sauté the shallot until soft, about 2 minutes. Add the rhubarb, figs, brown sugar, and vinegar. Cook, stirring gently on occasion, until the rhubarb is tender but not falling apart, 8-10 minutes. Stir in pecans and chives. Season as necessary with salt and pepper. Serve alongside the grilled pork chops.
Recipe by strawberryplum at