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Grilled Rib Eye Pork Chops with Blueberry Peach Compote

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Grilled Rib Eye Pork Chops with Blueberry Peach Compote by Angela Roberts

Memorial 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.

You may have never heard of rib eye 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.

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.

I was able to purchase all of the ingredients at Walmart, which is very convenient for me, as it’s only 3.1 miles and an easy eight minute drive. I was in and out and home in thirty minutes and in another thirty minutes dinner was ready. 

Grilled Ribeye Pork Chops by Angela Robert

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.

Grilled Rib Eye Chops by Angela Roberts

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.

Rib Eye Pork Chops with Coriander and Fennel Rub by Angela Roberts

We were over the moon for these. The spices perfectly complimented the savory blueberry peach compote and the pork was so tender!

The National Pork Board also has some wonderful recipes, which you can check out right here. I have also listed some of my most popular pork recipes below, and you can get those cuts at Walmart, which gives you a 100% guarantee.

Grilled Rib Eye Pork Chops with Fennel Coriander Rub by Angela Roberts

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.

Grilled Rib Eye Pork Chops with Fennel Coriander Rub and Blueberry Peach Compote by Angela Roberts

This is a sponsored post. I participated in the National Pork Board program as a member of One2One Network. I received compensation but all opinions are my own.

Please follow me on instagram. I have lots of pictures of food, restaurants and my cute chihuahua. I would love to see you there. Please let me know if you make this recipe. I would love to hear about your experience.

4.9 from 19 reviews
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Grilled Pork Chops with Fennel Coriander Rub
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tender boneless porkchops, brined and rubbed with Fennel Coriander spice and optional blueberry peach sauce.
Ingredients
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
Brine
  • 3 cups water
  • 3 tablespoons sugar
  • 3 tablespoons salt
Fennel Coriander Spice Rub
  • 1 tablespoon fennel seed, toasted
  • 2 teaspoons coriander seed, toasted
  • ½ 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
Instructions
Pork Chops
  1. 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).
  2. Heat Grill to high (400 degrees).
  3. Rub with olive oil and sprinkle on dry rub.
  4. Spray grill with a grill spray or wipe some oil on grates.
  5. Place chops on grill. Turn after 5 minutes. Grill 3 more minutes. Let sit for 3 minutes.
  6. 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.
  7. Serve with blueberry peach compote below.
Compote Instructions
  1. 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.
  2. Heat butter in sauce pan. Add shallots, peaches and blueberries until cooked through about two minutes.
  3. 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
  1. 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.
Notes
Shopping List:
Pork Chops
Ground Coriander
Fennel Seeds
Frozen Blueberries (or fresh)
Frozen Peaches (or fresh)
Balsamic Vinegar (You can substitute a dry vermouth, white wine, or wine vinegar.

Pantry Items
Olive oil
butter
sugar
salt
black pepper

More Amazing Pork Recipes from Spinach Tiger (all of these cuts can be found at Walmart)

Oven to Grill Spareribs

How to Grill Ribs by angela roberts

Mock Porchetta (Italian Pulled Pork)

Easy Carnitas

Pork Chops with Rosemary, Apples, Caramelized Onions

Pennsylvania Dutch Pork & Sauerkraut

MORE

 

Comments

  9. One of my favorite cookout side dish is veggie pasta salad. I make this all summer with fresh veggies from our local farmers market 🙂

    Reply

  14. My favorite cookout dish is steak; for side dishes, I like corn on the cob wrapped up in foil and put on the grill.

    Reply

  31. My brother in law makes smoked bacon wrapped poppers on the grill! Amazing- I beg for them all the time.

    Reply

  44. i love corn on the cobb!

    Entered the Rafflecopter as “Wild Orchid”

    Thanks for the chance to win!
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    Reply

  54. Potato salad, my kids like the salad with bacon and green onions it it, different than most

    Reply

  99. Yum! Those look delicious! Grilling out is my favorite and my favorite dish would have to be fresh potato salad with added bacon and chives! Yum!

    Reply

  103. My favorite is grilled asparagus, covered in olive oil and parmesan cheese. Thanks.
    partymix25(at)hotmail(dot)com

    Reply

  116. That’s a tough one, because I love all the sides! But I’ll go with my grandmother’s recipe for cucumber salad. It’s simple, but so very good! Thanks!

    Reply

  119. My favorite side dish for a cookout is a caprese salad! The fresh flavors go great with hot-off-the-grill foods.

    Reply

  123. My favorite cookout side dish is my husband’s potato salad. I don’t like anyone else’s but his, not even his mom’s which his recipe is based off of.

    Reply

  135. Thank you for the giveaway. My favorite cookout items are tenderized marinated venison steaks, chicken, and cowboy beans!

    Reply

  141. One of my favorites is cutting large potatoes into wedges, tossing them in truffle oil and dusting them with freshly cracked pepper and himalayan salt. I do them on a baking stone on the top grill rack.

    Reply

  148. My favorite side dish to have on the grill is corn on the cob, zucchini and yellow squash. Yum yum!

    Reply

  155. I love to make roasted corn when I am doing a cookout. Probably one of the easiest and best sides!

    Reply

  156. Grilled veggies — asparagus, onions, eggplant slices, thck carrot slices — drizzled with balsamic vinegar and pepper. We even do some fruits, like pineapple, the same way. Yum.

    Reply

  157. My favorite cookout side dish is cut up potatoes in foil with butter and onions then grilled. So yummy!

    Reply

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