Ribeye Pork Chops Recipe (7 Easy Ways to Serve & Try)

Gabriel Woods
Published by Gabriel Woods
Last Updated On: October 18, 2023

As a professional chef with over 10 years of experience in the culinary industry, I have been making pork chops for a long time.

From pan-seared to roasted, I have experimented with various cooking techniques to perfect this classic dish.

Here, I will share my tried and tested recipe for the juiciest pork chops. This is a great recipe for an easy dinner for the entire family, cooked with a delicious blend of pantry ingredients.

Recipe Overview

  • Prep Time: 10 minutes
  • Baking Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4


Ribeye Pork Chops


  • 4 ribeye boneless pork chops, 1 inch thick
  • 2 tablespoons olive oil
  • Paper towels


  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt


  • 1/4 cup soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chicken stock


Person putting an oven on
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
  2. Combine the garlic powder, onion powder, chili powder, smoked paprika, brown sugar, black pepper, and salt in a small bowl to make the spice rub.
  3. Pat the 1-inch thick boneless pork chops dry with a paper towel to remove excess moisture.
  4. Rub both sides of the pork ribeye chops with the prepared spice rub, ensuring they are evenly coated.
  5. Heat the olive oil in a large oven-safe pan over medium-high heat. Add the pork chops to the pan and sear for 2-3 minutes on each side until golden brown.
  6. Remove the pork ribeye chops from the pan and set them aside.
  7. Add chicken stock, soy sauce, and apple cider vinegar. Scrape the bottom of the pan to release any browned bits. Stir the sauce ingredients and cook over medium heat for 2 minutes while the pork rests to combine the flavors.
  8. Place the pork ribeye chops back into the same pan, spooning the sauce over the top.
  9. Transfer the pork ribeye chops to the prepared baking sheet and place in the preheated oven. Cook pork chops in the sauce for 10-15 minutes. Thick chops may take longer, so cook until the internal temperature reaches 145°F using a digital meat thermometer [1].
  10. Once cooked, remove the pan from the oven and transfer the pork ribeye chops to a plate. Tent the plate with aluminum foil and let the pork rest for 5 minutes to allow the juices to redistribute.
  11. Serve the pork chops drizzled with the sauce.

Recipe Tips

Raw Ribeye Pork Chops
  • Increase the time on these oven-baked pork chops by a few minutes for thick pork chops to ensure they are fully cooked.
  • You may substitute bone-in pork chops for boneless pork chops. If you prefer bone-in chops, increase the cooking time accordingly.
  • You can substitute vegetable oil or avocado oil for olive oil. You may also cook with minced garlic instead of garlic powder.
  • Cover the pan with aluminum foil or parchment paper for the last few minutes of baking pork chops to prevent them from drying.
  • Cook the chops until the internal temperature gets to a safe level, then remove the chops immediately to avoid dry pork.
  • If you must check for doneness without a thermometer, the pork chops should no longer be pink in the center.
  • Make sure to pat dry the pork chops before rubbing the spice mix to ensure the rub sticks to the meat.
  • Ensure the pork chops rest before slicing to keep them tender and juicy.
  • Store uneaten pork chops in the refrigerator for 3 to 4 days [2].
  • The sauce ingredients can be adjusted based on taste preferences.


  • Calories: 350
  • Total Carbs: 6g
  • Protein: 32g
  • Fat: 22g
  • Fiber: 0g
  • Net Carbs: 6g

"Ribeye pork chops are a cut above the rest. Their marbling and rich flavor make them perfect for a succulent, restaurant-quality meal right at home."

- Ina Garten, American Chef

7 Things to Serve with Pork Ribeye Chops

Ribeye Pork Chops with salad

Here are some dishes that complement these baked pork chops:

  • Roasted Vegetables: Roasting vegetables like Brussels sprouts, carrots, or sweet potatoes brings out their natural sweetness and adds a delightful caramelized flavor. The earthy and slightly sweet notes of the roasted vegetables contrast with the savory and flavorful pork chops.
  • Garlic Mashed Potatoes: Creamy and buttery mashed potatoes make a comforting and satisfying side dish. The creamy texture and mild flavor of the potatoes complement the delicious flavors of thicker chops, creating a well-rounded addition to the main course.
  • Grilled Asparagus: Grilling asparagus imparts a smoky flavor and adds a lovely char to the tender spears. Asparagus has a slightly bitter and earthy taste that pairs well with the savory and slightly sweet flavors of the pork chops. It also adds a vibrant pop of green color to the plate.
  • Sautéed Spinach: Lightly sautéed spinach seasoned with garlic and a touch of lemon juice provides a refreshing and nutritious side dish. The spinach's bright and slightly tangy flavors help balance the pork chops' richness, creating a harmonious combination.
  • Creamy Polenta: Creamy polenta, made from finely ground cornmeal, offers a smooth and comforting base for pork chops. Its mild and slightly sweet taste provides a neutral backdrop that allows the delicious flavors of a thicker chop to shine.
  • Honey-Glazed Carrots: Glazed carrots, cooked with a mixture of honey, butter, and a hint of cinnamon, offer a touch of sweetness to the meal. The carrots' natural sweetness complements the pork chops' savory flavors and adds a vibrant splash of color to the plate.
  • Baked Apples: Sliced apples tossed with a bit of cinnamon and brown sugar and baked until tender make an absolutely delicious accompaniment to the pork chops. The baked apples' warm and slightly sweet flavors enhance the dish's overall flavor profile and add a pleasant fruity element.

Also Read: Tomahawk Pork Chop Recipe


What Is the Difference Between a Pork Chop and a Pork Ribeye Chop?

The main difference between a pork chop and a pork ribeye chop is the location of where they are cut from the pig. Pork ribeye chops are taken from the rib section of the pig rather than the center cut of the pork loin. They have a higher fat content, which makes them flavorful, juicy, and super-tender.

How Do You Tenderize Pork Chops?

One way to tenderize pork chops is to marinate them in an acidic liquid such as vinegar or citrus juice. Another method to have tender pork chops is to use a meat mallet to pound the meat, which helps to break down the muscle fibers and make the pork chop more tender. You can cook the pork chops low and slow to help tenderize them.

How Do You Tenderize Pork Chops?

One way to tenderize pork chops is to marinate them in an acidic liquid such as vinegar or citrus juice. Another method to have tender pork chops is to use a meat mallet to pound the meat, which helps to break down the muscle fibers and make the pork chop more tender. You can cook the pork chops low and slow to help tenderize them.

Are Pork Ribeye Chops Healthy?

Pork ribeye chops are healthy when consumed in moderation and prepared in a balanced manner. While they contain some fat, including healthy monounsaturated fats, they also provide valuable protein and essential nutrients.

Have You Tried This Ribeye Pork Chops Recipe?

These oven-baked pork chops are an easy recipe and a delicious way to enjoy a flavorful and juicy pork chop dinner.

With some simple pantry ingredients and a few easy steps, you can cook a pork shoulder steak or any meat dish that will be a huge hit with the whole family.

For the best chops, best pork recipes, and other high-quality meat options, consider the ButcherBox meat delivery service.

It offers grass-fed and sustainable meats delivered straight to your doorstep. Visit ButcherBox on our homepage to see if it's a good fit for you.


  1. https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
  2. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/fresh-pork-farm-table
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About the author

Gabriel Woods
Chef/Food Editor
Gabrielle Woods holds a BSc degree in Hospitality Management with a summa cum laude distinction from the University of Santo Tomas, majoring in Culinary Entrepreneurship. She helps clients achieve specific fitness goals through protein-based meal prepping. She believes cooking is both an art and a science best done with a balance of tradition and innovation.
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