Apricot Pepper Jelly Glazed Pork Rib Eye

While there are seemingly zero upsides to the Covid-19 pandemic, we are grateful to our customers for their continued support. We've always been the cheerleaders for home cooks. Sheltering in place has prompted a return to the kitchen-with a vengeance! We also love that we were able to find problem-solving solutions like our Dinner Bundles. We bundled pork rib-eyes with our Boucherie Blend and Grinning Jupiter Apricot Pepper Jelly. Absolutely delicious!

Pork ribeyes are boneless pork chops are cut from the rib area of the loin. These cuts have been "larded," a culinary technique where fat is used to enhance the meat and make it extra juicy and tender. This clever hack makes it almost impossible to overcook these chops!

2-8oz Pork Ribeyes
Boucherie Blend
Caramelized Onion Avocado Oil
Apricot Pepper Jelly
Applewood Smoked Sea Salt 

Preheat oven 350°F. Season thawed steaks on both sides with Boucherie Blend. Allow thawed, seasoned steaks to sit at room temperature for 30 minutes. Just before searing, rub in a drizzle of Caramelized Onion Avocado Oil.

Heat a cast iron skillet over high heat. Drizzle in Caramelized Onion Avocado Oil to just coat the bottom. Once it's shimmering in the pan, place the steaks in the skillet. Sear on one side until golden brown-about 2 minutes. They should lift easily from the skillet. Turn and move from the heat. Sprinkle each steak with Applewood Smoked Sea Salt and a big spoonful of Apricot Pepper Jelly (yummmm.) Move skillet to the oven. Cook for about 5-7 minutes or until a meat thermometer registers 145°F. Serve wtih an extra dollop of Pepper Jelly!


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