© Denzil Green
Pork Rib Eye Chops are a boneless pork chop, very similar to pork loin chops.
They are cut from the rib area of the loin, next to the blade chops area.
Sometimes butchers may refer to them as “Pork Rib Eye Steaks.”
Cook by frying, grilling (aka barbequing in the UK) or broiling (aka grilling in the UK), or baking.
For a 3/4 inch (2 cm) thick chop, fry or grill 4 to 5 minutes per side
For a 1 inch (2 1/2 cm) thick chop, fry or grill 5 to 7 minutes per side
For a 1 1/2 inch (4 cm) thick chop, fry or grill 8 to 10 minutes per side
Use a meat thermometer to avoid overcooking; the chops are cooked when the internal temperature hits 160 F / 71 C.