Thai Ribeye Pork Chops
Serve these tasty Thai pork chops on top of a bed of Peanut-Sauced Noodles, alongside an herb salad of fresh basil, mint, green onions and cilantro.
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, packed
1 tablespoon vegetable oil
1 lime, juiced
- 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 (162.7°C) for medium rare, and 160°F (71.1°C) for 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 220 calories; Protein: 20 grams; Fat: 9 grams; Sodium: 940 milligrams; Cholesterol: 50 milligrams; Saturated Fat: 2 grams; Carbohydrates: 9 grams; Fiber: 0 grams.
Recipe and photograph provided courtesy of National Pork Board.