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THAI RIBEYE PORK CHOPS


Draggingtree

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Draggingtree

THAI RIBEYE PORK CHOPS

Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Servings: 4
For roasts, chops and tenderloins, cook to 145°F followed by a three-minute rest.

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Ingredients
4 boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick
1/4 cup soy sauce
1/4 cup cilantro , chopped OR 1 tablespoon dried cilantro
3 cloves garlic, crushed (about 3 tablespoons)
3 tablespoons brown sugar
1 tablespoon vegetable oil
1 lime, juiced

Cooking Directions
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°F. (medium rare) and 160°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.

Serving Suggestions

Serve the pork on top of a bed of peanut noodles for a Thai Pork Noodle Bowl or alongside an herb salad of fresh basil, mint, scallions and cilantro.

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