Thai Ribeye Pork Chops

Thai Ribeye Pork Chops
Contributor
Thai Ribeye Pork Chops
National Pork Board

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
Servings
52
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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 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.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
1g
4%
Carbohydrate, by difference
8g
6%
Fiber, total dietary
2g
8%
Folate, total
5µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
5mg
1%
Sodium, Na
10mg
1%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.