Ginger Lemon Pork Rib Chop

(Formulated by the Hedonista)

This pork recipe is divine!  One of my go to recipes that always turns out amazing.  I have been known to do a whole tray of rib chops, whether to serve a crowd or have meat for the week.  So easy and flavorful.  Also a great recipe for a tenderloin.  Play with different seasoning combos that you already like.  I love Caribbean mixes, jerk, and five spice.  Just have fun with adding flavors and resist adding too much.  Just sprinkles over the top.  Each time you cook pork this way you will get a sense of what you want.


INGREDIENTS:

  • 4 rib pork chops (love some dark meat, bone, & fat)

  • 1x ginger lemon vinaigrette/marinade (see recipe)

  • Coarse salt

  • Pepper

  • Any additional seasonings you like to twist flavor


DIRECTIONS:

Make vinaigrette/ marinade

Dry pork with a paper towel.  

Place pork pieces into a baggie or a dish.  Cover with ¾ of the vinaigrette/marinade.  Mix around well so that every piece is covered.  

Put into the fridge for 1-4 hours.  Mixing around to re-cover occasionally.

Take the pork out of the fridge and set on the counter, while still in the container and marinade.  Temper for 30-40 minutes, bringing up to room temperature.

Heat a large cast iron pan on high heat.  When heated, turn down to med/high heat.  Add some tallow or lard (any fat will do, or olive oil).

Saute/fry for 4 minutes each side.  Done when the inner temperature is 115-120 degrees (F).  Beware to not over cook.  Becomes too dry. Ugh.

Rest for 5-10 minutes.  

Use leftover vinaigrette/marinade for a salad or in a small dish with a spoon for people to add more as a sauce.


*** If doing a tenderloin, marinade and temper.  Heat oven to 425 degrees (F).  Brown each side, in a pan on the stovetop, til really seared.  Pop into the oven for about 10 minutes depending on the size of tenderloin.


ENJOY!