The bone-in pork rib chop is a center cut chop, similar to the loin except it does not have a fillet on the one side. It is the prime rib of the pork loin. This easy recipe highlights the pork chop with a balsamic-rosemary vinaigrette marinade.
4 bone-in pork rib chops (10 ounces each)
Coarse salt and ground pepper
1/2 cup Balsamic-Rosemary Vinaigrette
- Place pork in a shallow dish, and season with salt and pepper.
- Pour vinaigrette over pork, and turn to coat.
- Cover, and refrigerate at least 1 hour (or up to 1 day).
- Heat broiler, with rack set 4 inches from heat.
- Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet.
- Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them).
- Let rest 5 minutes before serving.
Food Mingle Blog Alternatives and Substitutions:
- You may grill the pork chops instead of broiling them.
Yield: 4 servings