Country Fried Boneless Ribeye Chop

Pork Foodservice
Country Fried Boneless Ribeye Chop


2 boneless ribeye (rib) pork chops (cut 1” thick*)
1 cup buttermilk
1 cup all-purpose flour (seasoned with salt and pepper)
neutral oil (As needed)
sea salt (As needed)
2 bunches parsley
2 cups mint leaves (packed)
2 1/2 ounces shallots (peeled & diced)
1 ounce garlic (peeled, stem end removed)
1 tablespoon crushed red pepper flakes (toasted and ground)
1 tablespoon sea salt
1/2 cup red wine vinegar
1 cup extra-virgin olive oil
red wine vinegar aioli (As needed)
chimichurri (As needed)
fried eggs (As needed)
4 egg yolks
1 eggs
1/2 cup red wine vinegar
1/2 tablespoon dijon mustard
1 tablespoon sea salt
4 cups canola oil


1For the Red Wine Aioli In a robot coupe, combine egg yolks, whole egg, red wine vinegar, salt and mustard. Turn on the machine and add the oil in a slow and steady stream to emulsify until thick.
2For the Chimichurri Cut the base of the parsley and cilantro bunches off to remove the tougher stems. Wash and dry all of the herbs thoroughly. Add all of the ingredients to a Vitamix except for the mint leaves. Using the plunger, start the blender on low and gradually work up to high. Once the volume has decreased, add in the mint leaves and repeat the process of blending from low to high speed. Do not allow the carafe of the blender to get too hot and do not over process. Store the chimichurri with a layer of olive oil to cover to keep it from discoloring.
3Place a cast iron skillet over medium high heat and add 1/2 inch of neutral oil to cover the bottom of the pan. Dip the boneless ribeye chop in buttermilk to coat and then dredge in the seasoned flour mixture. When the oil has reached 350°F, place the ribeye chop in the pan. Cook on both sides until golden brown and the chop has reached an internal temperature of 135°F. Remove the chop to a draining setup, season with sea salt and allow the chop to carry over to 145°F.
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