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.
I can’t get enough of these pork chops on the grill. Even though it’s not full summer yet, citrus season has me reaching for bright flavors, and an orange-marinated pork chop is exactly what I want right now.
I love rhubarb in savory dishes, so when I decided to grill pork chops this spring, pairing them with a rhubarb compote felt like a must. The result is a simple but impressive dinner: juicy, orange-infused pork chops served with a sweet-and-tart rhubarb compote that’s perfect for spooning over or dipping.
The combination sings: tender, bright pork chops with smoky grill marks and a luscious rhubarb compote to balance the citrus. It’s become one of my go-to spring dinners because it’s flavorful, fairly quick to prepare, and reliably juicy.
These Pork Chops Feature…
- Juicy pork chops marinated in a fresh orange sauce
- Grilled to smoky perfection
- A sweet and tangy rhubarb compote for serving
Making the Pork Chops
(Scroll to the recipe card below for exact measurements and full instructions.)
Ingredients You Will Need
- Rhubarb
- Garlic
- Shallot
- Granulated sugar
- Apple cider vinegar
- Cinnamon
- Orange
- Vegetable oil
- Honey
- Pork chops
- Parsley
Choosing Your Pork Chops
Use about 2 lbs of thick-cut, bone-in pork chops—roughly four medium chops. Trim excess fat before marinating. Boneless chops work too but will cook faster, so watch the temperature closely. Aim for an internal temperature of 140°F for juicy, slightly pink pork.
Tips for Perfect Pork Chops
- Cook the compote 30–40 minutes – a slow simmer concentrates flavor and thickens the compote; don’t rush it.
- Use fresh orange – fresh juice and zest make a big difference in the marinade’s brightness.
- Marinate at least 2 hours – two hours is the minimum; up to 12 hours is fine if you have time.
- Marinate on the bottom fridge shelf – keep raw meat on a lower shelf to prevent cross-contamination.
- Bring chops to room temperature – about 45 minutes before grilling helps them cook evenly.
- Pat dry and season – remove excess moisture before grilling and season with salt and pepper just prior to cooking.
Recipe Variations
Simple swaps to tweak the flavor.
- Different fruit compote – try pineapple or apple instead of rhubarb.
- Alternate citrus – swap orange for lemon or lime for a different bright profile.
- Add heat – include red pepper flakes, minced jalapeño, or a splash of hot sauce in the marinade.
Stovetop Instructions
No grill? Use a heavy skillet or cast-iron grill pan.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches, sear chops until golden and the internal temperature reaches 140°F, about 8–12 minutes depending on thickness, adding more oil between batches as needed.
Note: Thicker chops may need to finish in a 400°F oven for 5–10 minutes after searing.
If you have a spring bounty of rhubarb, make this recipe. The tartness of the compote balances the sweet orange marinade and yields ridiculously juicy pork chops. It’s a simple, satisfying meal that highlights seasonal produce.
Save the recipe in your recipe box and, if you try it, leave a comment and rating. We love seeing photos of your results.
More pork favorites to try next
- Peach Hot Honey Pulled Pork
- Grilled Bruschetta Pork Loin
- Garlic Parmesan Pork Chops and Mushrooms
Grilled Orange Pork Chops with Rhubarb Compote
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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
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Combine the rhubarb, minced shallot, garlic, sugar, apple cider vinegar, and the cinnamon stick in a medium saucepan. Season lightly with salt and pepper. Bring to a simmer over medium-high heat, then reduce to low and simmer uncovered for 30–40 minutes, stirring occasionally, until reduced and thickened.
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Remove from heat, discard the cinnamon stick, and adjust salt and pepper to taste. Let cool and store in the refrigerator for up to one week.
Grilled Orange Pork Chops
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In a shallow bowl whisk together the orange juice, orange zest, apple cider vinegar, vegetable oil, honey, Dijon mustard, and minced garlic. Season the marinade with salt and pepper.
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Place pork chops in a sealable bag and pour the marinade over them. Seal the bag and massage the chops to distribute the marinade. Refrigerate for at least 2 hours or up to 12 hours, turning occasionally to coat evenly.
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Remove the pork chops from the refrigerator about 45 minutes before grilling to come closer to room temperature. Preheat an outdoor grill to 400°F or heat a lightly greased cast-iron grill pan over medium-high heat.
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Discard the marinade, pat the chops dry, and season both sides with salt and pepper. Grill the chops, turning occasionally, until they reach an internal temperature of 140°F, about 8–12 minutes depending on thickness.
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Serve with a spoonful of rhubarb compote and a sprinkle of fresh parsley. Serve immediately and enjoy.
Notes
Store pork chops and compote separately in the refrigerator: pork chops up to 6 days, compote up to 1 week.