RIBEYE CHOPS RECIPE RECIPES
BONE-IN RIBEYE PORK CHOPS BRAISED, GLAZED AND FLAVORFUL ...
This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside. I’ve been making chops this way for years and haven’t found another producing chop more mouthwatering than these. They are made with an easy four step process using few ingredients and minimal pampering. Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more. When ready to cook, chops are placed in a pan with high sides. Chicken stock is added, the pan covered and burner set to high heat. Once broth is evaporated, chops are seared on both sides in their own fat. Lastly wine is added to deglaze and caramelized. Finished chops are absolutely delicious. Rib eye chops are also economical. Selecting chops well marbled in their large centers will be more most when finished. Recipe below is made with 4 large chops and will generously serve four hardy eaters.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 4 chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.
- Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed.
- Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve.
- Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.
Nutrition Facts : Calories 53.9, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 32.6, CarbohydrateContent 2.4, FiberContent 0, SugarContent 0.4, ProteinContent 2.1
THAI RIBEYE PORK CHOPS RECIPE BY NATIONAL PORK BOARD
A quick marinade of soy sauce, cilantro, garlic, brown sugar, and lime juice gives pork chops a tropical makeover. Serve this satisfying main dish with a simple peanut stir-fry. Recipe courtesy of the National Pork Board.
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil, and lime juice in a bowl.
- In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use.
- Marinate the pork chops for 20 to 30 minutes.
- Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145 degrees F. (medium rare) and 160 degrees F. (medium) on a meat thermometer.
- Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
- Pour the reserved marinade over the sliced pork before serving.
Nutrition Facts : ServingSize 1 serving, Calories 418 calories, SugarContent 7 g, FatContent 22 g, CarbohydrateContent 11 g, CholesterolContent 137 mg, FiberContent 0.8 g, ProteinContent 43 g, SaturatedFatContent 6 g, SodiumContent 989 mg, TransFatContent 0.2 g
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