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Thai Ribeye Pork Chops
- TOTAL PREP TIME15 minutes
- SERVINGS4
- DEGREE OF DIFFICULTYEasy
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
Preparation
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.
Serves 4
Meet the Springer Family
Sycamore, KansasMy family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.
