Baked Pork Ribeye Chops Recipe
These melt-in-your-mouth Pork Ribeye Chops are the perfect weeknight dinner idea. This recipe uses pantry ingredients featuring a delicious sweet and savory sauce to enhance the flavors while keeping the meat juicy!
Servings: 4
Ingredients
Pork Ribeye Chops
- 4 ribeye pork chops
- 1 tbsp olive oil
Sauce
- 1 1/2 tbsp soy sauce preferably low-sodium
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 1 1/2 tbsp olive oil
- 2 cloves garlic minced
- 1 1/2 tsp apple cider vinegar
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- In a medium bowl, combine the soy sauce, brown sugar, ketchup, oil, minced garlic, and apple cider vinegar.
- Using paper towels, pat dry the pork chops to remove excess moisture before rubbing them with half of the sauce.
- Heat a large oven-safe skillet to medium-high. Add the oil and pork chops without crowding the pan. Allow the chops to cook for 3 minutes undisturbed to give them a golden crust.
- If using an oven-safe skillet, pop the chops directly in the oven and add the rest of the sauce on top. Otherwise, transfer them to the prepared baking sheet.
- Bake for 15 to 18 minutes (see note). If you didn’t sear them before baking, you can also broil them for the final 2 minutes for additional browning.
- Remove from the oven and transfer to serving plates. Let the chops rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.
Notes
- It’s possible to use a loin or thicker chop, but remember to add extra time depending on the size of the cut.
- For 1-inch (2.5 cm) thick, bone-in pork ribeye chops that have been seared in the pan, bake at 400°F for about 15-18 minutes. If your chops aren’t seared, add 2 more minutes. You can also add 2 extra minutes for every additional 1/4-inch (0.6 cm) thickness.
- Serve your pork ribeye chops with potatoes and vegetables for a complete and flavorful meal. Remember that the vegetables may require less time to cook, while potatoes tend to take longer, so plan accordingly.