2 tablespoons vegetable oil
3 (1-inch-thick) bone-in pork chops
Kosher salt
1/2 medium yellow onion, diced
1 cup diced rhubarb (about 7 ounces)
1 tablespoon finely chopped peeled fresh ginger
1 cup low-sodium chicken broth
2 tablespoons packed dark brown sugar
1 tablespoon soy sauce or tamari
Heat the oil in a large frying pan or cast iron skillet over medium-high heat until shimmering. Meanwhile, pat the pork chops dry with paper towels and season generously with salt on both sides.
Add the pork chops to the pan and and sear until golden-brown, about 3 minutes per side. Remove to a large plate (the pork chops will not be cooked through).
Reduce the heat to medium and add the onion. Season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rhubarb and ginger and cook until the ginger is fragrant, about 1 minute. Add the broth, sugar, and soy sauce, stir to dissolve the sugar, and bring to a boil.
Nestle the pork chops into the sauce and add any accumulated juices from the plate. Reduce the heat to medium-low and cook uncovered, flipping halfway through, until the pork chops are just cooked through and the thickest part registers 140°F on an instant-read thermometer, 6 to 8 minutes. Remove the pork chops to a clean plate to rest.
Increase the heat to medium and simmer the sauce until it thickens slightly, about 5 minutes more. Taste the sauce and season with salt as needed. Serve the pork chops with the sauce.