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

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

Oven fried pork chops with peaches is a dinner that merges summer and fall.

This end of summer is a bit different for most parents. We’re helping out with the twins, as for now, they are doing remote school here. It’s the first week, and so far so good, but it will take time to see how this pans out.

Oven fried pork chops peaches can be one of the dishes helping make life just a little better.

Pork chops is comfort food and peaches is the happy food. Together the taste is great. If you remember I used grilled peaches with these amazing pork ribs and did a peach blueberry compote with these grilled pork rib eyes. Pork loves fruit, and I love an easy recipe.

All you need to do is slice some peaches or nectarines, add in some thinly sliced onion and bake your pork chops all in the same pan with a little rosemary or thyme. Either herb works well. You could even add in some sage.

Brine Your Pork Chops

If you are making thick pork chops like these, I highly recommend you first brine them for about 30 minutes to tenderize them. Place them in a mixture of cold water, with some salt and sugar. You can just use salt if you want to skip the sugar. Add some herbs to the water.

This recipe would work very well with rib-eye pork chops which are naturally a bit more tender.

Oven Fried Pork Chops are Easy and Versatile

The dish is done when the the pork chops are browned. The peaches cook right along with the pork and it can all be eaten together making each bite savory with a bit of sweet.

More Pork Recipes from Spinach Tiger

Pork Chops in Tomato Sauce with Green Beans

If you want to make a breaded pork chop, try these mustard breaded oven fried pork chops.

If you like pork chops with fruit, you might also like these baked pork chops with rosemary and apples.

Mock Porchetta with Root Vegetables

The post Oven Fried Pork Chops with Peaches appeared first on Spinach Tiger.

Mustard Breaded Oven Fried Pork Chops

This is a very unique post and one that warms my heart, because I get to talk a little more in depth about the woman known here as Retro Rose.

How We Said Thank You to Retro Rose with Mustard Breaded Pork Chops

I surprised Retro Rose by inviting her to dinner and placing her at the head of the table.  I invited her best friend, Eleanor, and made sure she would bring her violin.

The twins made her a crown out of cardboard, and I made one of her favorite dishes. Pork Chops. Retro Rose (who’s real name is Roseann) loves pork chops. She puts pork in every Italian dish she makes, often throwing a pork chop into her sauce (for the flavor).

I created an oven fried, mustard breaded pork chop with rosemary, thyme and sage to honor her Italian heritage and her love for comfort food.

At the time this was written, Retro Rose was 80 years old, which still blows my mind, because she zipped around with more energy and enthusiasm for life than many women in their 60’s. She walked a mile a day with her dogs, both rescues.

In Italy, they say the Sicilians Have the Warmest Hearts

She was often asked to pick up the elderly to drive them to church.  In Italy they say, the Sicilians have the warmest hearts and the hottest tempers. Yes on both counts, although she’s slightly mellowed with age.

She get what she wants at the apartment complex where she lives, because she feeds the maintenance men, who also stop by to vacuum, empty the trash and sometimes help her clean her closets. They know she always has a pot of something on the stove, and it’s not uncommon for her to send dinner home with them for their families.

She was the “young” one at her church, where the elders call her to help with the seniors. At age 79 she had a job  watching a woman with alzheimer’s and she was still often called upon to “senior sit” those who struggled with dementia.

Retro Rose Loved Dinner Parties

I invited my closest friends to help celebrate her, because a delivered dinner to her door step would not do. Retro Rose is social and she loves dinner parties.

After dinner, Eleanor played the violin, including Amazing Grace, and we actually sang around the table. This is not something we usually do, but it made the evening very special for Retro Rose who videotaped it and put it on Facebook because after all, she’s modern. She’s new to Facebook and I can’t even tell you how many times I’ve had to say to her, “that’s not how this works, that’s not how any of this works.” But we all laugh and have a good time.

By the way, she was over the moon for these mustard breaded pork chops and wanted my recipe.
Retro Rose, this is for you. xoxo

The Cooking Process for Mustard Breaded Oven Fried Pork Chops

I made two kinds of pork chops, boneless (for the kids) and bone-in. Both are amazing and work well in this recipe. You may need to cook the bone-in longer, and I would recommend a longer marinating process.

Mustard breaded oven fried pork chops are easy to make.

This is an easy recipe. Mix mustard with garlic and herbs and rub onto the pork chops. You can refrigerate this up to six hours. I usually rub the chops for at least twenty minutes. Preheat a cast iron pan or baking stone and press the panko crumbs into the meat. If you want to make this low carb, use Pork Panko, which I highly recommend.

I paired the mustard breaded oven-fried pork chops with a brussels sprouts, apple, pancetta salad with corn bread croutons. This is all you need for a perfect meal, especially when you want to say thank you.

Retro Rose has a few dishes here that would also be amazing and are the most requested dishes at any of my parties or her church functions. You have to try her baked beans with bacon and sausage or her stove top candied sweet potatoes. If you live here in Nashville, all you need do is ask for one of these dishes and she’s at the grocery store lickity split.

So tell me, who in your life deserves a thank you with a home-cooked pork dish like mustard breaded oven fried pork chops?

More Pork Recipes from Spinach Tiger

Rosemary Pork Chops with Apples & Caramelized Onions

Pork Ribs

Rib Eye Pork Chops with Blueberry Compote

Porchetta, the Best Roast Pork

Italian Pulled Pork

Carnitas

Veal Pork Bolognese

Dutch Oven Carnitas

Veal Pork Bolognese

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Mustard Breaded Pork Chops

Mustard Breaded Pork Chops, fried in the oven, tender and flavorful.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 4 brined pork chops boneless New York Chops or bone-in See Brining)
• 3 tablespoons dijon mustard
• 1 large clove garlic minced
• 1 tablespoon olive oil
• 2 tablespoons fresh thyme
• 1 cup panko bread crumbs or Pork Panko (for low carb)
• Sea Salt
• Black Pepper

Brining

• 3 cups water
• 3 tablespoons sugar
• 3 tablespoons salt

Instructions

• Pre-heat oven to 450
• Chop thyme and combine with garlic.
• Mix mustard and olive oil. Add thyme and garlic.
• Rub on salted chops, and refrigerate up to six hours.
• Right before heating, pat on panko bread crumbs on top of mustard mixture.
• Preheat cast iron pan or baking stone.
• Cook pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), about 4-5 minutes per side followed by a three-minute rest. Adjust according to your preference, keeping in mind chops will continue to cook, while resting.

Brining

• Place chops in water with sugar and salt no longer than 20 minutes.

Notes

You can use pork panko (amazon) for grain free, low carb recipe. 

You can use boneless or bone-in pork chops.
This recipe works with all sizes, but adjust cooking time accordingly.

The post Mustard Breaded Oven Fried Pork Chops and a Retro Rose Tribute appeared first on Spinach Tiger.

Italian Slow Cooked Pork Chops in Tomato Sauce is the dish that keeps on giving. I used thick chops on the bone, braised for three hours in my authentic delicious sweet tomato sauce and we had at least three meals.

My grandmother and my mother always put a pork chop in their tomato sauce to boost flavor. Rarely did we have a meal simply of braised pork chops unless they were adding in a lot of vegetables such as green beans and potatoes,

If you follow me on instagram, you’ll know that last week I was testing out all the various tomatoes Cento makes. I came out with one top winner and a few varieties that were almost as good.

I tested seven types, from San Marzano, Crushed Tomatoes, Organic Tomatoes, and Tomato Puree. The blog post is coming that will explain which tomatoes won the blind taste test and which tomatoes you should never buy.

There are different tomatoes for different dishes. This is a very tomato forward dish and I think it pays to buy the best tomatoes which are the Cento San Marzano Certified. The other tomatoes I like which are less money are the Cento Italian Peeled Tomatoes.

Using the top four sauces I made these slow cooked pork chops, but my recipe will reflect Italian tomatoes, preferably the San Marzano.

How do I choose Pork Chops for Braising?

Today’s pork chops are usually way too lean and they need brining and or braising unless you go to a Humane and Smart Pig farm that doesn’t lean out the pigs. I bought my chops at Whole Foods, making sure they were thick and had the tenderloin part of the chop attached.

I didn’t brine because I was going to slow cook them,  but I did brown them first.

Do I brown pork chops before slow cooking?

Yes. I always brown meat before braising or slow cooking?

Disclosure: Spinach Tiger is an Amazon Affiliate, which earns a small commission, but does not affect price.

Can I cook pork chops in my dutch oven?

Yes, I actually cooked in this dutch oven for three hours, but you can make this dish in a slow cooker for 6-8  hours on low.

What do I serve with slow cooked pork chops in tomato sauce?

You can serve as is, with added potatoes, or over pasta. This is a very filling dish.

Can I used a Tomato sauce in a Jar?

Jarred sauces  aren’t meant to be heated for four to six hours. I promise I’ll give you the EASIEST tomato sauce recipe that will taste as it should.

Can I eat this slow cooked pork chops left over?

You can keep this dish in the refrigerator for at least three days. It actually taste better left over.

Can I freeze this dish?

Absolutely.

This is a great dish on many levels. Once cooked, you can break up the pork chops into smaller pieces. Two large pork chops can make up to six servings.

I have placed both the Cento Organic Certified San Marzano Tomatoes and the Cento Italian Peeled Tomatoes in my grocery list at my Amazon Shopping Page. 

Pin this Dish ↓

More Pork Chops from Spinach Tiger

Baked Rosemary Pork Chops

Grilled Pork Chops with Blueberry Compote

I would love to see you on instagram where you can be the first to see my new recipes as they are developing. If you make any of my recipes, please post over there with the hashtag #spinachtiger, so I can say thanks.

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Italian Slow Cooked Pork Chops in Tomato Sauce with Green Beans

Pork Chops braised in tomato sauce, slow cooker or dutch oven for fork tender pork.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 medium onion
• 2 garlic cloves
• 4 tablespoon olive oil
• 4 thick bone-in pork chops
• 2 cans Italian tomatoes see notes ORDER HERE
• 1 carrot optiona
• 1/2 cup white wine optional
• 2 to 4 cups green beans
• 1/2 teaspoon ground red pepper or pepper flakes to taste
• sea salt
• black pepper

Instructions

• Heat oil in either a dutch oven or pot
• Cut onion into quarters. Peel garlic cloves.
• Add onion and garlic in oil.
• Season pork chops with salt and pepper.
• Brown pork chops on each side.
• Pour peeled tomatoes into bowl. Squeeze with hand to crush.
• If using slow cooker, add tomatoes to crock pot. Add Chops. Cook on low 6 to 8 hours.
• If using dutch oven, cook everything in dutch oven, add tomatoes, white wine.
• Add 1 teaspoon sea salt and a few grinds of black pepper.
• If the sauce looks too thick add a half cup water.
• Cook on very low for three hours either at 300 degrees in oven or on lowest possible burner on top of stove, stirring occasionally.
• If you want to add in green beans, trim and cook with the sauce.
• Discard the onion, garlic and carrot before serving.

Notes

I prefer the Cento San Marzano Tomatoes, but the second best tasting are the Cento Peeled tomatoes.




The post Italian Slow Cooked Pork Chops in Tomato Sauce with Green Beans appeared first on Spinach Tiger.