Lime & Ginger Beer-Brined Pork Ribeye Chop
Courtesy of National Pork Board
Servings: 4
Prep Time: n/a
Cook Time: 9 1/2 Min.
Marinate: 24 Hr.
Prep Time: n/a
Cook Time: 9 1/2 Min.
Marinate: 24 Hr.
What you need:
* 4 6- to 8-oz. bone-in ribeye (rib) pork chops
* sea salt and pepper, to taste
* vegetable oil
* 8 c. ice-cold water
* 2/3 c. salt
* 1/2 c. sugar
* 1/4 c. fresh lime juice
* 1 bottle ginger beer, (NOT ginger ale)
* sea salt and pepper, to taste
* vegetable oil
* 8 c. ice-cold water
* 2/3 c. salt
* 1/2 c. sugar
* 1/4 c. fresh lime juice
* 1 bottle ginger beer, (NOT ginger ale)
What to do:
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°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°F (medium rare) and 160°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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
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°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°F (medium rare) and 160°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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 150; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 1g; Fiber: 0g; Protein: 19g; Sodium: 890mg;