Serves 4
Directions
• 4 Boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick (The Fresh Market)
• 1/4 Cup soy sauce
• 1/4 Cup cilantro, chopped (plus herb garnish below)
• 3 Cloves garlic, crushed (about 3 tablespoons)
• 3 Tablespoons brown sugar
• 1 Tablespoon vegetable oil
• 1 Lime, juiced
Topping: ½ cup fresh basil, mint, scallions, splash of orange juice and cilantro. (Chop herbs and toss with a teaspoon of OJ. Serve on top
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.
