Lime & Ginger Beer-Brined Pork Ribeye Chop – a delicious recipe with ribeye, salt, pepper, vegetable oil, water, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make brine by combining all ingredients together and stir until the sugar and salt are completely dissolved. Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Leave chops in brine, in the refrigerator, for up to 24 hours prior to cooking.
2
Remove chops from brine and pat dry with paper towels. Discard brine. Season chops on each side with coarse sea salt and black pepper.
3
Preheat oven to 400 degrees F.
4
Heat a small amount of oil in a large stainless steel or cast iron skillet over medium-high heat. Place pork chops in skillet and sear, turning occasionally, until brown on all sides, about 1 1/2 minutes.
5
Finish chops in the pre-set oven for 8-10 minutes or until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer. Let it rest for 3 to 5 minutes.
6
Slice on the bias against the grain and serve immediately. Serve alongside a Buffalo Trace Kentucky Mule.
258
kcal
Calories
8
g
Fat
31
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces bone-in ribeye (rib) pork chops, sea salt, pepper, vegetable oil, and more.
Yes, Lime & Ginger Beer-Brined Pork Ribeye Chop falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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