Sweet, smoky, tangy, and just a little bold, these boneless pork chops with rhubarb barbecue sauce are the kind of one-pot dinner that feels special without being difficult. The pork chops are simply seasoned with salt, paprika, and pepper, then simmered in a rich homemade barbecue sauce made with fresh rhubarb, strawberries, brown sugar, ketchup, red wine, bourbon, soy sauce, honey, and Worcestershire for a deep, layered flavor that is both savory and slightly sweet.
This easy stovetop recipe is perfect for spring and early summer when rhubarb is in season, but it is hearty enough to make anytime you want something cozy and different for dinner. Everything cooks in a Dutch oven on the stovetop, which means less mess and big flavor in one pot.
Other Pork Chop Recipes You’ll Love:
Why You’ll Love This Recipe
These pork chops are simple, rustic, and full of flavor. The rhubarb cooks down into a beautiful barbecue-style sauce with the strawberries adding natural sweetness and the bourbon and red wine bringing richness and depth. It is a little unexpected, but it works so well with pork.
You’ll love this recipe because:
- it is a true one-pot pork chop recipe
- the sauce is sweet, tangy, smoky, and savory
- it is a great way to use fresh rhubarb
- it feels impressive but is easy enough for a weeknight
- leftovers reheat beautifully
What Does Rhubarb Barbecue Sauce Taste Like?
If you have never cooked rhubarb into a savory sauce before, this is a great place to start. Rhubarb has a natural tartness that makes it perfect for homemade barbecue sauce. Once it cooks down with strawberries, brown sugar, honey, ketchup, bourbon, and soy sauce, it becomes thick, glossy, and rich with a balance of sweet and tangy flavor.
Paired with pork chops, it creates a meal that tastes comforting and a little elevated at the same time.
Ingredients
For the Boneless Pork Chops
- 4 boneless pork chops
- salt, to taste
- pepper, to taste
- paprika, to taste
Rhubarb Barbecue Sauce
- 3 cups sliced rhubarb
- 2 cups strawberries
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 1/2 cup red wine
- 1/2 cup bourbon
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon coarsely ground pepper
How to Make Boneless Pork Chops with Rhubarb Barbecue Sauce
1. Season the pork chops
Pat the boneless pork chops dry with paper towels. Season both sides with salt, paprika, and pepper.
2. Sauté the onion
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for about 4 to 5 minutes, until softened.
3. Build the sauce
Add the sliced rhubarb, strawberries, brown sugar, ketchup, red wine, bourbon, soy sauce, honey, Worcestershire sauce, garlic powder, crushed red pepper flakes, and coarsely ground pepper. Stir well to combine.
Bring the mixture to a gentle simmer and cook for about 10 to 15 minutes, stirring occasionally, until the rhubarb and strawberries begin to break down.
4. Add the pork chops
Nestle the seasoned pork chops into the sauce. Spoon some of the sauce over the tops.
Cover and simmer over medium-low to low heat for about 15 to 20 minutes, or until the pork chops are cooked through and tender. The internal temperature of the pork should reach 145°F.
5. Finish and serve
Once the pork chops are done, uncover the pot and let the sauce simmer a few more minutes if needed to thicken. Spoon the rhubarb barbecue sauce generously over the pork chops before serving.
Tips for the Best Pork Chops
Use boneless pork chops that are on the thicker side if possible, since they stay juicier during simmering. Be careful not to boil the sauce too hard once the pork chops are added, or the meat can toughen. A gentle simmer is best.
If you want a smoother sauce, you can remove the pork chops and carefully blend the sauce before returning them to the pot. For a more rustic look, leave it chunky as it cooks down.
Serving Ideas
These pork chops are delicious served with simple sides that soak up the sauce. Try them with:
The sauce is so flavorful that even a simple side salad works well alongside it.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
The sauce also tastes even better the next day after the flavors have had more time to meld together.
Boneless Pork Chops with Rhubarb Barbecue Sauce
- Total Time: 50 minutes
- Yield: 4 SERVINGS 1x
Description
These boneless pork chops with rhubarb barbecue sauce are a sweet, tangy, and savory one-pot stovetop dinner made in a Dutch oven with fresh rhubarb, strawberries, bourbon, brown sugar, and ketchup.
Ingredients
-
4 boneless pork chops
-
Salt, to taste
-
Pepper, to taste
-
Paprika, to taste
-
3 cups sliced rhubarb
-
2 cups strawberries
-
2 tablespoons olive oil
-
1 medium onion, diced
-
1 cup packed brown sugar
-
3/4 cup ketchup
-
1/2 cup red wine
-
1/2 cup bourbon
-
1/4 cup low-sodium soy sauce
-
1/4 cup honey
-
2 tablespoons Worcestershire sauce
-
2 teaspoons garlic powder
-
1 teaspoon crushed red pepper flakes
-
1 teaspoon coarsely ground pepper
Instructions
-
Pat the boneless pork chops dry and season both sides with salt, paprika, and pepper.
-
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes.
-
Stir in the rhubarb, strawberries, brown sugar, ketchup, red wine, bourbon, soy sauce, honey, Worcestershire sauce, garlic powder, crushed red pepper flakes, and coarse black pepper.
-
Bring the sauce to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the rhubarb and strawberries break down.
-
For a smoother sauce, use an immersion blender carefully in the pot or blend the sauce in batches, then return it to the Dutch oven.
-
Nestle the seasoned pork chops into the sauce and spoon some sauce over the top.
-
Cover and simmer over medium-low to low heat for 15 to 20 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F.
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Remove the lid and simmer a few more minutes if needed to thicken the sauce.
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Serve the pork chops hot with the rhubarb barbecue sauce spooned generously over the top.
Notes
-
Thicker boneless pork chops stay juicier in this recipe.
-
Blend the sauce for a smoother barbecue-style texture.
-
This is delicious served with corn on the cob, mashed potatoes, or roasted vegetables.
- Prep Time: 15 MINUTES
- Cook Time: 35 MINUTES
- Category: bbq, Dinner
- Method: STOVETOP
- Cuisine: American
Recipe Variations
You can adjust this one-pot pork chop recipe a few ways depending on what you have on hand.
Use frozen rhubarb or strawberries if fresh is not available. Just thaw slightly before adding. If you want the sauce a little sweeter, add a bit more honey. If you like more heat, increase the crushed red pepper flakes.
This sauce would also be excellent with chicken thighs, pork tenderloin medallions, or even served as a glaze for grilled meat.
Frequently Asked Questions
Can I make rhubarb barbecue sauce ahead of time?
Yes. You can make the sauce ahead and store it in the fridge, then reheat it and cook the pork chops in it when ready to serve.
Does rhubarb make the sauce too tart?
Not at all. The brown sugar, strawberries, ketchup, honey, bourbon, and soy sauce balance the tartness beautifully.
Can I skip the bourbon or wine?
Yes. You can replace one or both with additional broth, apple juice, or even water, though the sauce will lose some depth.
What kind of pork chops work best?
Boneless pork chops work great here, especially medium-thick chops that can simmer without drying out.
Final Thoughts
If you are looking for a dinner that feels cozy, seasonal, and a little different from the usual, these boneless pork chops with rhubarb barbecue sauce are such a good recipe to make. The sauce is rich and glossy with the perfect balance of sweet fruit, tangy rhubarb, savory depth, and a hint of warmth from the bourbon and red pepper flakes. It is one of those meals that looks beautiful on the table and tastes even better than you expect.
This is a wonderful way to turn fresh rhubarb into something savory, unexpected, and absolutely delicious.
