Lime & Ginger Beer-Brined Pork Ribeye Chop



  • 8 ounces bone-in ribeye (rib) pork chops
  • sea salt
  • pepper
  • vegetable oil
  • 8 cups ice cold water
  • 2/3 cup salt
  • 1/2 cup sugar
  • 1/4 cup fresh lime juice
  • 1 bottle ginger beer (NOT ginger ale)


  1. Make brine by combining all ingredients together and stir until the sugar and salt are completely dissolved. Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Leave chops in brine, in the refrigerator, for up to 24 hours prior to cooking.
  2. Remove chops from brine and pat dry with paper towels. Discard brine. Season chops on each side with coarse sea salt and black pepper.
  3. Preheat oven to 400 degrees F.
  4. Heat a small amount of oil in a large stainless steel or cast iron skillet over medium-high heat. Place pork chops in skillet and sear, turning occasionally, until brown on all sides, about 1 1/2 minutes.
  5. Finish chops in the pre-set oven for 8-10 minutes or until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer. Let it rest for 3 to 5 minutes.
  6. Slice on the bias against the grain and serve immediately. Serve alongside a Buffalo Trace Kentucky Mule.
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