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White Balsamic & Peach Glazed Boneless Pork Ribeye Chop
PORK13Ingredients
72Minutes
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Description
This recipe is courtesy of Chef Matt Abdoo
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless ribeye pork chops (1 1/2” Thick)
- 1 qt. cold water
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1/2 Cup White Balsamic Vinegar
- 1/2 cup ketchup
- 3 Tbsp. light brown sugar
- 3 Tbsp. clover honey
- 1 cup fresh peaches (pureed)
- 1/2 tsp. garlic powder
- 1/4 tsp. ground ginger
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Directions
- In a large non-reactive container whisk together water, salt and sugar until the water is clear to make a brine solution.
- Place the Pork Ribeye Chops into a gallon Ziploc bag then pour the brine over to cover the pork chops and refrigerate for at least 1 hour or overnight.
- Once the Pork Ribeye Chops are brined, remove from the brine solution and pat dry.
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