Ribeye Pork Chops
2 bone-in ribeye pork chops, 2 inches thick weighing about 16 oz each
Your Favorite Rub For Pork
Your Favorite BBQ Sauce
Here is a link to my favorite pork rub and BBQ Sauce:
Coat the pork all over with the rub mixture. Place the pork in an oiled baking dish and cover the dish with foil.
Preheat the oven to 250°F. Place the foil-covered baking dish in the oven and roast the pork for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The pork will finish cooking on the grill.
Heat an outdoor grill or grill pan to medium-high. Oil the grill rack.
Brush the pork with BBQ sauce and place them on the grill. Grill the pork, turning occasionally, until the chops begin to char, about 5 to 6 minutes.
Crispy Baked Butternut Squash
1 butternut squash peeled and cut into spirals
1/4 cup vegetable oil
Salt and pepper
Preheat the oven to 425 degrees F. Coat a large baking sheet with cooking spray. Place the butternut squash in a ziplock bag with the oil. Shake the bag.
Arrange the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes, or until caramelized and charred in spots.
Turn the spirals over after 10 minutes. Serve immediately.
Twice Baked Cauliflower
1 medium head cauliflower, trimmed and cut into large florets
4 cloves garlic, diced
4 green onions, diced
8 strips bacon, diced
1/2 cup sour cream
4 ounces cream cheese
1 cup shredded cheddar cheese
3/4 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Preheat the oven to 425 degrees F.
Put the cauliflower florets in a large ziplock bag and add the olive oil, salt, and pepper. Shake the bag and turn the florets out onto a baking sheet.
Roast until the florets are soft and begin to brown, about 30 minutes.
Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate.
Place the roasted cauliflower florets in the processor with the garlic and green onions. Process until almost smooth. Add the cream cheese and sour cream and process until smooth.
Pour the cauliflower puree into an oiled medium=sized baking dish. Sprinkle the top with the cooked bacon and cheddar cheese. Bake uncovered for 15 to 20 minutes.
For the Love of Cooking
June 4, 2018 at 12:34 pm
Looks like a delicious meal!
June 4, 2018 at 1:06 pm
Going to try spiralising butternut squash — looks delicious.
June 4, 2018 at 2:38 pm
Tes do it. It is delicious. Nice and crunchy without frying.
Marisa Franca @ All Our Way
June 4, 2018 at 5:20 pm
Oh, you hit it!! Pork on the grill is one of our favorites. And we are just now getting into the zoodling. We haven’t tried the butternut squash but it sounds delicious. I’ll have to get my spiralizer out and then get a butternut squash. The cauliflower looks delish also!!
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June 5, 2018 at 1:27 pm
I was thinking of making these pork chops at our family lake house vacation… could this be duplicated with about 12 chops… and maybe smaller ones? say 10 oz per chop instead? what do you think?
June 5, 2018 at 1:46 pm
Certainly you could do multiple chops. Thinner chops may be dry. The beauty of ribeye pork chops is that they are thick and come with a double bone, So they are like large ribs. It is also the reason I cook them in the oven first and them come out very moist and tender.
June 5, 2018 at 1:53 pm
so maybe just buy enough based on weight, most folks arent going to eat 16 oz of meat? keep the ribeye pork chop size but figure enough to feed 11 adults and one child?
June 5, 2018 at 2:00 pm
Some men might eat a whole one. I would say generally figure 2 people per chop but make two extra. If the meat is left over it is good for sandwiches or Chinese stir-fry.
June 10, 2018 at 4:38 pm
Those chops look delicious but sometimes pork chops are a bit dry but these look lovely
June 10, 2018 at 8:51 pm
Thanks, Charlotte. A marinade helps a lot to prevent dryness.