Ribeye Pork Chop Recipe with Berry Cilantro Sauce
Who loves Pork Chops? I do! Today I’m sharing a recipe for ribeye pork chops with a jammin’ berry cilantro sauce. And, scroll down to enter a giveaway for delicious Bonne Maman Jam and a $40 VISA gift card. (Giveaway closed)
My embarrassing secret: When we have bone-in pork chops for dinner, I gnaw on the bone, slurping every last bit of meat and flavor away. And then I snag the bone from my husband’s chop and do the same.
Was that too much information? Sorry! I just plain love all that meaty caramelization that happens on a pork chop bone. Which is why I was delighted when Bonne Maman asked me to come up with a recipe using their preserves and Ribeye Pork Chops.
Bonne Maman preserves are some of the tastiest I’ve ever tried. In fact, they remind me of the jam my mom used to make when I was a kid. Those preserves paired with a pork chop? Oh yeah!
Do you know what a Ribeye Pork Chop is?
A ribeye pork chop comes form the rib portion of the loin. It’s the chop with a big bone running along one side. It used to be called a Rib Chop Center.
The National Pork Board introduced new names for many pork cuts so that they’d be easier for customers to identify and remember. So now we have a ribeye chop, a porterhouse chop and a New York chop. Easy, right? See here for more info about the new names for cuts of pork and here’s a chart with pictures of the pork cuts.
Another new thing that the Pork Board wants us all to know is that pork doesn’t need to be cooked for as long as you might think. It is perfectly safe to cook pork to a rare 145F or to a medium-rare 160F. By cooking pork to these temperatures the meat doesn’t dry out but is instead nice and juicy. Here’s a chart to help you with pork cooking times and temperatures.
Great info! I love learning about pork. That’s probably because I’m a bit of a food geek. But also probably because I love pork so much.
Do you love pork as much as me?
Head over to the new PorkLUV app on the National Pork Board’s website or on Facebook to share why you love pork. Each share will turn up the heat on the #PorkLUV map – an interactive map that measures how much #PorkLUV there is in each state. The state with the most shares will receive a 30,000 meal fresh pork donation to a food bank in their state.
My Ribeye Pork Chop recipe is quick enough for a weeknight but special enough for when you have company.
I made this recipe when my cousin Jen and her wonderful family visited us from Canada a couple of weeks ago. It was super-delicious and I even noticed some pork-bone-slurping action coming from our guests’ direction! (Don’t worry, I left my husband’s pork bone on his plate and only gnawed on my own).
This pork chop recipe uses Bonne Maman Mixed Berries Preserves. Why preserves?
Well, you know how pork and apple sauce go so well together? That’s because pork and sweet fruit are buddies. And when the fruity flavor is intensified, like in apple sauce or in a jam or preserves, it’s even better.
This recipe uses the preserves in two ways. First it’s mixed with Dijon mustard as a glaze for the chops. Then it’s mixed with mashed fresh raspberries, cilantro, lime juice and a bit of soy sauce to make a dip for the pork. The colors and flavors in this dish are amazing!
And now here’s my recipe for Ribeye Pork Chops with Berry Cilantro Sauce
- 4 bone-in ribeye (rib) pork chops, about 1-inch thick
- 4 Tbsp Bonne Maman Mixed Berry Jam, divided
- 2 Tbsp dijon mustard
- 2 tsp. olive oil
- 20 fresh raspberries
- 2 Tbsp chopped cilantro
- 1 tsp. soy sauce
- ½ tsp. lime juice
- Preheat oven to 450F.
- Warm a large oven-safe skillet over high heat on the stovetop. Blot the pork chops dry with kitchen towel and then rub each one with ½ teaspoon of the oil, making sure to oil both sides of each chop. Sprinkle both sides with salt and pepper, using ¼ teaspoon of salt and of pepper per chop.
- When skillet is very hot, put the pork chops in. Reduce heat to medium-high. While the chops cook on the first side, combine the jam and mustard in a small bowl. Once the chops are well-browned on the underside (about 4-5 minutes), flip. Brush tops liberally with the mustard sauce and then transfer the skillet to the oven. Bake until internal temperature of the chops is 145F for rare or 160F for medium (use an instant-read thermometer to get the temperature reading), about 4-6 minutes.
- While the pork chops are in the oven, use a fork to mash the raspberries in a small bowl. Stir in the remaining 2 tabelspoons of jam, the cilantro, soy sauce, lime juice and a pinch of salt. Taste. Raspberries always have different levels of sweetness. If the sauce is too sweet, add up to ½ teaspoon more lime juice. If too tart, add an extra teaspoon of jam.
- When chops are cooked to desired doneness, transfer to a plate and let rest for 3 minutes. Serve with the berry-cilantro sauce on the side for dipping.