Pork ribeye chops are cut from the rib section of the pork loin. This area contains the ribeye muscle which is well-marbled and tender. Boneless ribeye pork chops have had the bone removed but still contain the flavorful ribeye muscle.
Where Does the Pork Ribeye Come From on the Pig?
The pork ribeye comes from the rib section of the loin. The loin runs down the back of the pig from the shoulder to the hind leg. It contains little connective tissue so is one of the most tender cuts of pork.
The rib section contains ribs 6 through 12 of the pig. It sits towards the shoulder end of the loin. This is the section where pork chops and ribeye roasts are cut from. It contains spinalis dorsi, longissimus dorsi, and complexus muscles which are well-marbled and flavorful.
Benefits of Choosing Boneless Ribeye Pork Chops
There are several benefits to choosing boneless ribeye pork chops over bone-in chops:
- More meat per chop – Without the bone you get more edible meat per chop
- Easy to portion – Boneless chops can be portioned into sizes more suitable for your meal
- Versatile – Boneless chops work well for dishes like stir fries, kebabs, and chops
- Tender and juicy – Ribeye chops are naturally tender and marbled with fat for juiciness when cooked
- Fast cooking – Boneless chops cook faster than bone-in chops
- Kid friendly – No bones to worry about for kids or older adults with dental issues
Pork Ribeye Chop Nutrition Facts
Pork ribeye chops are a good source of protein, vitamins, and minerals:
| Nutrient | Per 100g |
|---|---|
| Calories | 143 |
| Fat | 5.7g |
| Saturated Fat | 2g |
| Protein | 21g |
| Iron | 0.9mg |
| Potassium | 383mg |
| Sodium | 54mg |
| Vitamin B6 | 0.3mg |
| Magnesium | 23mg |
| Zinc | 2.7mg |
As you can see, ribeye pork chops provide a good amount of protein as well as important vitamins and minerals like B vitamins, zinc, magnesium, potassium, and iron. The fat content adds flavor and moisture when cooking.
How to Cook Boneless Ribeye Pork Chops
Boneless ribeye pork chops can be cooked using a variety of methods. They are quick cooking and tender so do well with fast high-heat cooking methods:
Pan Searing
Pan searing is a classic quick and easy way to cook boneless pork chops. Heat a skillet over medium-high heat with a bit of oil. Season the chops with salt and pepper then add to the hot pan. Cook for 2-3 minutes per side until browned. The chops are done when they reach an internal temperature of 145F.
Grilling
Grilling imparts delicious smoky barbecue flavor. Preheat grill to medium-high. Oil the grates then place chops on. Grill for about 4 minutes per side until cooked through and juicy inside. Brush with barbecue sauce in the last few minutes if desired.
Baking
For easy hands-off cooking, bake boneless ribeye chops. Preheat oven to 400F. Place chops on a baking sheet and brush with oil. Season as desired. Bake for 12-15 minutes until cooked through and browned.
Air Frying
An air fryer creates a crispy outside to the chops with less oil than pan frying. Coat chops in a small amount of oil then place in air fryer basket. Cook at 380F for 8-10 minutes flipping halfway until browned and tender.
Sous Vide
For the juiciest chops, cook them sous vide. Seal seasoned chops in a bag then cook in 145F water for 1-2 hours until pasteurized but still pink inside. Quickly sear to brown outside.
Slow Cooker
Use a slow cooker to braise the chops in sauce for fall-off-the-bone tender results. Brown chops then cook on low for 4-6 hours in barbecue sauce, salsa, etc. until meltingly tender.
Marinade Ideas for Pork Ribeye Chops
Marinating the chops before cooking infuses them with extra flavor. Try one of these easy marinades:
- Apple cider vinegar marinade – apple cider vinegar, olive oil, garlic, mustard, herbs
- Jerk marinade – jerk seasoning, lime juice, oil, cilantro, garlic
- Honey garlic – honey, soy sauce, garlic, ginger, oil
- Teriyaki – teriyaki sauce, sesame oil, garlic, brown sugar
- Mediterranean – lemon juice, garlic, olive oil, oregano, red pepper flakes
- Mojo – orange juice, lime juice, cilantro, oil, garlic, cumin
Let the chops marinate for at least 30 minutes or up to overnight before cooking for maximum flavor infusion.
What to Serve with Pork Ribeye Chops
Here are some tasty side dish ideas to serve alongside boneless ribeye pork chops:
- Rice pilaf or risotto
- Roasted potatoes
- Sauteed peppers and onions
- Sauteed spinach
- Glazed carrots
- Green beans
- Dinner rolls
- Pasta salad
- Garden salad
The ribeye chops pair well with a wide variety of sides. Play around with different flavor profiles to make delicious meals.
Substitutions for Boneless Pork Ribeye Chops
If you can’t find boneless ribeye pork chops, here are some good substitutions to use instead:
- Pork tenderloin medallions
- Boneless center cut pork loin chops
- Pork sirloin chops
- Thick-cut boneless pork chops
- Boneless pork shoulder steaks
- Boneless country style pork ribs
All of these pork cuts are lean, tender, and quick cooking. Adjust cook times slightly for thicker/thinner cuts.
How to Store Boneless Pork Ribeye Chops
To safely store boneless ribeye pork chops:
- Wrap fresh chops tightly in plastic wrap or place in a resealable bag.
- Store in the coldest part of the refrigerator for 3-5 days.
- For longer storage, freeze chops for 2-3 months.
- Thaw frozen chops overnight in the fridge before cooking.
- Cook or freeze fresh chops within 3-5 days of purchasing for best quality.
Proper storage keeps ribeye pork chops fresh and safe to eat. Use freezer storage to buy chops in bulk when on sale.
Conclusion
Boneless ribeye pork chops are a delicious and versatile cut of meat from the rib section of the pork loin. They contain the well-marbled and tender ribeye muscle that stays moist and flavorful when cooked. Boneless chops offer the benefit of more edible meat per chop and fast cooking times. Ribeye pork chops can be cooked using methods like pan searing, baking, grilling, and more. They pair well with a variety of flavorful sides. Look for beautifully marbled boneless ribeye chops at your local market and enjoy their tender, juicy texture.