Thai Ribeye Pork Chops

Thai Ribeye Pork Chops
4.3 from 9 ratings
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.
Thai Ribeye Pork Chops
  • 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 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • juice of 1 lime
  1. Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil, and lime juice in a bowl.
  2. 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.
  3. Marinate the pork chops for 20 to 30 minutes.
  4. 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.
  5. Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
  6. Pour the reserved marinade over the sliced pork before serving.