Thai Ribeye Pork Chops

Ingredients

Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Servings: 4

4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick
2 tablespoons olive oil
1 1/2 teaspoons ground chipotle chile*
1 1/2 teaspoons coarse salt
Grated zest of 1 large orange
2 teaspoons garlic, minced
1/3 cup honey

Nutrition

Calories: 220 calories
Protein: 20 grams
Fat: 9 grams
Sodium: 940 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 2 grams
Carbohydrates: 9 grams
Fiber: 0 grams

Cooking Directions

Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use.

Marinate the pork chops for 20 to 30 minutes.

Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145 degrees F. (medium rare) and 160 degrees F. (medium) on a meat thermometer.

Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
Pour the reserved marinade over the sliced pork before serving.

Serves 4