Labor Day is right around the corner, and these grilled rib eye pork chops are here to make your holiday weekend anything but ordinary.
Forget burgers and hot dogs; opt for a meal that makes a real tribute to the day by having grilled pork chops with a savory blueberry peach compote. Not only do they taste great; they look festive.
What are Ribeye Pork Chops?
You may have never heard of ribeye pork chops. They have the same marbling and tenderness of rib eye steaks. To make pork easy and understandable, several cuts of pork now match names of beef cuts. Just like a rib eye steak, rib eye pork chops are tender and flavorful. You might also look for Porterhouse pork chops and New York pork chops.
Make an Aromatic Rub for Ribeye Pork Chops
I made an aromatic rub with ground coriander and fennel seeds and then paired the chops with a sultry, savory blueberry peach compote complimenting the spices.
Use frozen or fresh fruit to make your compote.
How to Brine Pork Chops
You will want to brine the pork chops for twenty minutes, and in that time, you can get your grill hot, and make the blueberry peach compote. Make sure you use the shallots. They really add zest to the compote, which is served warm.
These beauties were grilled at 400°F in 8 minutes. This is a good reminder to not overcook pork chops. You can make them medium rare, which I recommend.
The National Pork Board recommends that you cook your pork chop like a steak, to an internal temperature of 145°F (medium rare) and 160°F (medium) followed by a three-minute rest. Achieve chop perfection by using a digital thermometer to ensure the proper range of doneness. Let them rest, as they will continue cooking.
We were over the moon for these. The spices perfectly complimented the savory blueberry peach compote and the pork was so tender!
To help you cook your pork with flavor, you might also consider A1 Sauce, which have added some new spicy flavors like Sweet Chili Garlic.
The Recipe for Rib Eye Pork Chops: Fabulous and Easy, Less than 30 Minutes
You will love these rib eye pork chops. They were even tender when heated up the next day. This is easy entertaining, as the whole dish takes active prep time 10 minutes, and cook time ten minutes. Aside from normal kitchen staples, like olive oil, salt, pepper and sugar, there are only six ingredients, not including the pork. Two ingredients make this fantastic aromatic rub and four ingredients for the compote.
You can make the compote ahead and keep refrigerated for up to 3 days. You can also freeze the compote for up to three months. Make ribeye pork chops with a blueberry peach compote and you will be the grilling star of your next holiday.
More Amazing Pork Recipes from Spinach Tiger (all of these cuts can be found at Walmart)
Grilled Pork Chops with Fennel Coriander Rub
Boneless Ribeye Pork Chops with Aromatic Rub and Blueberry Peach Compote
- 8 boneless ribeye pork chops
- Brine see recipe below
- Dry rub see recipe below
- Blueberry Peach Compote recipe below
- salt pepper
- 3 cups water
- 3 tablespoons sugar
- 3 tablespoons salt
Fennel Coriander Spice Rub
- 1 tablespoon fennel seed toasted
- 2 teaspoons coriander seed toasted
- 1/2 teaspoon black pepper
- 2 teaspoons sea salt optional
- !Blueberry Peach Compote Ingredients
- 2 tablespoons butter
- 1 cup chopped peaches can use frozen, defrosted
- 1 cup blueberries can use frozen, defrosted
- 4 tablespoons finely chopped shallots
- 2 tablespoons balsamic vinegar or white wine or white vinegar See notes.
- dash salt
- black pepper
- Brine pork chops in water, sugar, and salt mixture for 20 minutes. In the meantime, make the compote and aromatic rub. ((Do not brine longer than 60 minutes).
- Heat Grill to high (400 degrees).
- Rub with olive oil and sprinkle on dry rub.
- Spray grill with a grill spray or wipe some oil on grates.
- Place chops on grill. Turn after 5 minutes. Grill 3 more minutes. Let sit for 3 minutes.
- Pork should be cooked no more than 145 degrees to maintain tenderness. Pork continues to cook, and it's suggested to test with a meat thermometer at 135, and allowing to rest.
- Serve with blueberry peach compote below.
- Defrost fruit. You can put frozen peaches in microwave for 30 seconds. Chop. Sprinkle 2 teaspoons sugar over each peaches and blueberries. If fruit is fresh, you may use less sugar.
- Heat butter in sauce pan. Add shallots, peaches and blueberries until cooked through about two minutes.
- Add balsamic vinegar, dash salt. Bring to boil, reduce heat to low, continue to cook for about 15 minutes or until liquid is reduced. Smash blueberries with fork.
Fennel Coriander Aromatic Rub
- Grind fennel seed in small food processor or magic bullet. You can also crush inside of a plastic bag and use mallet. Toast in small frying pan for about 60 seconds, stirring. Add in coriander powder, black pepper and sea salt.
Frozen Blueberries (or fresh)
Frozen Peaches (or fresh)
Balsamic Vinegar (You can substitute a dry vermouth, white wine, or wine vinegar. Pantry Items
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