Grilled Rib Eye Pork Chops with Blueberry Peach Compote

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Brine Grilled Eye Pork Chops with Blueberry Peach Compote
Brine Griledl Ribeye Pork Chops

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.

Grilled Ribeye Pork Chops by Angela Robert

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.

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!

Grilled Rib Eye Chops 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

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

Pork Chops with Peaches

Italian Pork Chops with Green Beans in Tomato Sauce

Print Recipe
4.91 from 20 votes

Grilled Pork Chops with Fennel Coriander Rub

Tender boneless porkchops, brined and rubbed with Fennel Coriander spice and optional blueberry peach sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts


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


Pork Chops

  • 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.

Compote Instructions

  • 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.


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
black pepper

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo



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

  2. 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.

  3. 5 stars
    I love to make roasted corn when I am doing a cookout. Probably one of the easiest and best sides!

  4. 4 stars
    My favorite side dish to have on the grill is corn on the cob, zucchini and yellow squash. Yum yum!

  5. 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.

  6. 5 stars
    Thank you for the giveaway. My favorite cookout items are tenderized marinated venison steaks, chicken, and cowboy beans!

  7. 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.

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

  9. 5 stars
    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!

  10. My favorite is grilled asparagus, covered in olive oil and parmesan cheese. Thanks.

  11. 5 stars
    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!

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

  14. i love corn on the cobb!

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

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

  17. 5 stars
    One of my favorite cookout side dish is veggie pasta salad. I make this all summer with fresh veggies from our local farmers market 🙂

4.91 from 20 votes (1 rating without comment)

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