- 4 boneless pork chops , about 3/4 in to 1 in thick
- 4 Tbsp soy sauce
- 4 Tbsp cilantro , chopped (or 1 Tbsp dried)
- 3 garlic cloves , crushed
- 3 Tbsp brown sugar
- 1 Tbsp vegetable oil
- 1 limes , juiced
Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 normal cup of the marinade in the refrigerator for later use.
Marinate the pork chops for 20 to 30 minutes.
Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145 ℉ (medium rare) and 160 ℉ (medium) on a meat thermometer.
Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
Pour the reserved marinade over the sliced pork before serving.
|220 Cal||10 g||11 g||21 g||0.7 g||7.3 g||49 mg||950 mg|
Recipe # 21200