Pork Chop with Rhubarb Sauce

05 Apr 2023

Pork Chop with Rhubarb Sauce

20 minutes | easy | Serves 2

Pork and rhubarb may seem like an unusual combination but the sweetness of pork goes very well with the sharp flavour of the fruit. Use bright pink forced rhubarb when it’s in season from January to March, then the greener, hardier variety from April throughout the summer. Using the Outback meat thermometer ensures the pork chops are perfectly cooked and juicy, every time.


  • 2 pork chops
  • 150g rhubarb, chopped into short lengths
  • Zest and juice of ½ orange
  • 1 tablespoon sugar
  • 2 tablespoons water




Combine all the sauce ingredients in a saucepan and simmer for 10 minutes, or until the rhubarb is soft and collapsed.

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to low-medium. Cook the pork chops, turning regularly, for around 10-15 minutes, depending on size and thickness. Insert the Outback meat thermometer probe into the thickest part of the pork chops and remove from the heat when it registers 63ºC.

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Serve the pork chops with the rhubarb sauce.

Any leftover rhubarb sauce is lovely served with grilled mackerel or used as a topping for yoghurt and granola.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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