Thai Ribeye Pork Chops
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.
- 4 boneless ribeye (rib) pork chops, ¾ to 1 inch thick
- ¼ Cup soy sauce
- ¼ Cup cilantro, chopped or 1 tablespoon dried cilantro
- 3 cloves garlic, crushed (about 3 tablespoons)
- 3 Tablespoons brown sugar
- 1 Tablespoon vegetable oil
- Juice of 1 lime
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.