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)

Oven to Grill Spareribs

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

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Grilled Pork Chops with Fennel Coriander Rub

Tender boneless porkchops, brined and rubbed with Fennel Coriander spice and optional blueberry peach sauce.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

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
• 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

Instructions

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.

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


The post Grilled Rib Eye Pork Chops with Blueberry Peach Compote appeared first on Spinach Tiger.

This roasted red pepper soup recipe almost didn’t happen.

But sometimes, the heavens line up,  and what was going to be a lunch of leftovers suddenly becomes a worthy recipe.

After making sausage and peppers for a party, most of the peppers and onions were left over, and just as I was ready to pitch them, my Vitamix took hold, and a roasted red pepper soup recipe was born.

It’s been soup time around here, and so don’t miss the ones featured below, and wait till you see the cauliflower kale sausage soup that’s coming. I can’t get enough soup of all kinds, but the pureed ones are just so satisfying and usually super health and body loving.

The Health of It – Red Bell Peppers and Onions are High on the Must Eat List

This roasted red pepper soup recipe will fill you up and give you a big punch of healthy.

Red peppers deliver a large amount of Vitamin C, contain antioxidants, are high in Vitamin A, Vitamin B 6 and magnesium. Red bell peppers contain lycopene a cancer fighter, especially for the lungs and prostrate.

There is more good news. Red Bell Pepper is not a a hot pepper, but still stimulates the metabolism, creating a thermogenic effect, without the burn, stimulating weight loss.

Onions are a main staple of Italian food (actually more so than garlic), but I’ve always taken them for granted, never thinking about their nutrition value, only thinking about flavor. Onions are an excellent source of vitamin C, sulphuric compounds, phytochemicals and a flavonoid called quercetin. Onions contai  chromium, which assists in regulating blood sugar and onions help reduce inflammation. Maybe this is why Marcella Hazan put onions as a main ingredient in her famous tomato sauce. 

The Good Taste of Roasted Red Pepper Soup Recipe

This roasted red pepper soup has consistency of a creamy soup and yet there is no cream or cream substitute of any kind. I used just two ingredients, roasted red peppers and onions. You certainly could whisk in some cream or sour cream, but I didn’t find that necessary. I always find it remarkable how creamy roasted vegetables get all on their own when you have a super blender.

The Secret Ingredient

The secret ingredient is fennel (from the sausage flavor). But you can just as easily roast the peppers and onions with olive oil and some fennel seed, and if you dare, just roast a bulb of fennel along with the peppers.

This roasted red pepper soup recipe is minimalist, just peppers, onions and a little bit of olive oil, making this a perfectly healthy, warming wintery soup. It all simply goes into the Vitamix (or similar type super blender) and in a few minutes, you have soup. I had used a variety of bell peppers including an orange, a yellow and two red. Never ever use green; they are too harsh for this recipe.  Do feel free to add in some heat. I used red chile flakes, but sriracha would work too.

So tell me, do you make soups in your Vitamix or super blender? Share with me in the comments. I’m always interested in hearing from you.

Connect with me on instagram where I often sneak preview pictures of my next recipe.

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Roasted Red Pepper Soup Recipe

Dairy Free, Vegan, Paleo Friendly Wintery warm roasted red pepper soup.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 3 large red bell peppers
• 1 large sweet onion
• 1 fennel bulb optional or
• 1/4 teaspoon fennel seeds
• 1 teaspoon olive oil
• sea salt
• freshly ground black pepper
• red chile flakes

Instructions

• Preheat oven to 400 degrees F.
• Slice peppers into strips, remove all seeds
• Slice onions.
• Slice fennel bulb (if using).
• Layer peppers and onions on a baking sheet with just enough olive oil to glisten.
• Roast until peppers are soft about 30-40 minutes. Turn halfway through.
• Blend in Vitamix adding salt and pepper to taste.
• Garnish with red chile flakes.

More Healthy Soups from Spinach Tiger

Carrot Ginger Soup for a Healthy Heart

Cold Fighting Beef Soup with Einkorn Wheat Berries

30- Minute Green Health Soup

Healthy Mexican Chicken Rice Soup

Borscht, The Elixer of Soups

Fresh Tomato Basil Soup

Chicken Noodle Soup

The post Roasted Red Pepper Soup Recipe appeared first on Spinach Tiger.

When your Italian mother nags you to no end for your recipes, you know you’re doing something right in the kitchen!

I called Retro Rose to come to dinner just to show off a little. You see, Retro Rose is the queen of southern fried chicken. She learned it from my Grandmother Grace (the one from the south, not Italy) and has been making it for over fifty years. I couldn’t wait to see what she thought of this non-fried chicken. And, as predicted, she was making it two days later. She gets just as excited about cooking something a new way as I do.

It may seem crazy to turn on the oven in a heat wave, but it’s too hot to stand outside, even for two minutes. So into the oven went six pieces of chicken on the bone, adorned with a dry rub.

When roasted at a very high temperature in a cast iron pan, (the way I roast whole chickens), the chicken resembles a fried chicken that is still tender and juicy inside, yet a much healthier choice.

It started with the rub: Fennel seed, coriander seed, red chili pepper, sea salt, black pepper.

It ended in a hot old fashioned cast iron pan in the oven at 450 degrees. And as long as the oven is hot, perfect side choices are roasted green beans with a roasted carrot garnish or roasted red corn on the cob.

The is the first time I’ve used coriander seed, and was inspired by the dipping oil spice mix at a recent eatery, Bria Bistro. I was thrilled when the food server shared the ingredients and after some experimentation, this became a rub that I have been using frequently. It is particularly nice with roasted carrots.

Fennel Coriander Spice Rub

Ingredients

• 1 tablespoon fennel seed, toasted
• 2 teaspoons coriander seed, toasted
• 1/2 teaspoon tellicherry peppercorns
• 2 teaspoons sea salt (optional)
• 1/4 teaspoon red chile pepper (optional)

Instructions

1. Grind fennel seed, coriander seed, tellicherry peppercorns in magic bullet (or spice grinder)
2. Add salt, and here you need to decide how much. You can even exclude the salt or add a little at a time to your own taste. If you want heat, add crushed red pepper.

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Cast Iron Cooking: Oven-Fried Chicken with Aromatic Spice Rub

Aromatic rub for oven fried chicken

Course Entree

Cuisine Mediterranean

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 6-8 pieces of chicken with skin and bone I used breasts, wings, legs. You can use various and adjust cooking times)
• olive oil
• lime juice
• spice rub see recipe below
• cast iron frying pan

Instructions

• One hour prior to preparing, rub chicken very lightly with olive olive oil, rub generously with rub, cover and bring to room temperature.
• minutes prior to cooking, preheat oven to 450 degrees. If you don’t have good ventilation, reduce heat to 400 degrees.
• minutes prior to cooking, put pan in oven to heat up. Rub with 1 to 2 teaspoons of olive oil.
• Make sure chicken pieces have enough rub on them. You may need to add more.
• Place in hot pan, skin side down. Put in lower part of oven.
• If cooking larger pieces (breasts) turn after 30 minutes. Cook 30 minutes more.
• If only cooking legs and thighs turn at 20 minutes.I cooked all pieces at same time and legs and wings were able to brown more, which we liked.

Notes

Buy a whole chicken and have your butcher cut it into pieces. Tell the butcher you want all pieces included the back, which you can freeze and use for soup.

The post Cast Iron Cooking: Oven-Fried Chicken with Aromatic Spice Rub appeared first on Spinach Tiger.