Aldi’s is my grocery store of choice when I want to save money. It’s hands-down the least expensive, but when I want a little variety, I like to stop by Food Lion. Their meat department is especially diverse.
Last week, I poked around in their meat case and saw a package of boneless rib-eye pork chops, and they had been marked down. That was an easy choice. I fried the tender chops and they were delicious. Pork chop and pork loins tend to be dry and tasteless, mostly because there is little or no fat, but boneless ribeye pork chops are quite the opposite. They are the same cut from the hog as rib eyes steaks are from beef.
This time, I tried a slightly different approach – one that will now go in my permanent arsenal of recipes.
Here’s the plan.
Start with 6 or 8 boneless ribeye pork chops – thin cut. I like thin cut because they cook quickly which keeps the meat moist and it eliminates cooking time. Pat the pork chops dry with a paper towel and set aside. The seasoning is important here. In a small bowl, mix 2 t brown sugar with 1 t salt, ½ t black pepper, 1 t garlic powder and 1/2 t paprika. Spread to rub a little over each chop, front and back. Add the chops to a hot skillet with a couple T olive oil and fry quickly on each side till nice and brown – 8- or 10-minutes total. The brown sugar brings out the sweetness of the pork but does not overpower the meat.
If you see boneless ribeye pork chops, give this recipe a try.
Boneless Ribeye Pork Chops
6 or 8 thin sliced chops
2 t brown sugar
1 t salt,
½ t black pepper
1 t garlic powder
½ t paprika
