This pork ribeye recipe is super easy to make and combines a really flavourful and inexpensive cut with a delicious sauce. This dish is perfect for dinners and can come together in 30 minutes. It’s also a great make-a-head dish where you can prepare the sauce and sides ahead of time and cook the steaks just before eating! If tender, juicy pork with an easy sauce sounds good, read on to discover this great recipe.
What is Pork Ribeye?
Pork Ribeye (or pork collar chop) is a fantastic, underrated and rather unknown cut of pork. It’s called a ribeye because, similar to the same cut of beef, it’s got a good amount of fat throughout the chop. The pork version however, is not located in the same place. The pork ribeye cut is actually located just above the shoulder (or butt) towards the neck of the pig.
It’s a really versatile cut of pork and can be grilled, like a steak, or braised. Even when grilled, it’s very tender and has a texture just like a beef ribeye. With its marbling and fat content, it’s very forgiving – unlike a normal pork chop!
In France they’re incredibly popular and are extremely common to find in supermarkets. You should be able to pick them up at a good butchers where they’ll most likely be called pork collar.
What You’ll Need
To make Pork Ribeye with Mustard & Tarragon sauce, you’ll need:
Pork Ribeye Chops: Pork ribeye chops, or pork collar chops, are needed for this recipe. Try to get chops that are at least 1 inch/ 3 cm thick. You can replace with pork chops but it’s really not the same.
Chicken Stock: Home made chicken stock is preferred for this as you’ll get a thicker (thanks to the gelatine) and better flavoured sauce. Store bought low-sodium stock will work just as well. If you have pork bones then a pork stock would be even better!
Mustard: I use wholegrain mustard for this as it has a milder flavour and works wonderfully well with pork. You can use Dijon mustard as an alternative. Avoid using sweet American mustard.
Crème Fraîche: Crème fraîche is used to thicken up the sauce and make it extra creamy. Substitute with double/heavy cream if needed.
Shallot & Garlic: Finely minced shallot and garlic add flavour and depth to the sauce as well as texture. Avoid using white onion & dried garlic powder as replacements – omit if you haven’t got them!
Cider Vinegar: Cider vinegar works wonderfully with pork and is used to add acidity to counteract the richness from the stock and crème fraîche.
Tarragon: I use fresh tarragon (leaves only) which works so well with pork. You can use chives and parsley instead but avoid using dried herbs.
Ingredients
Makes enough for 2 people.
- 2 pork ribeye/collar steaks, around 1 inch thick
- 500ml chicken stock
- 2 tbsp wholegrain mustard
- 3 tbsp crème fraîche
- 1 tbsp cider vinegar
- 1 small shallot (1/2 medium), finely minced
- 1 clove garlic, finely minced
- 1 handful fresh tarragon leaves, leaves only, finely chopped
- Unsalted butter, as required
How to Make Pork Ribeye with Mustard & Tarragon Sauce
- Start by seasoning your pork ribeye chops with salt on both sides. Reserve in the fridge for min. 30 mins, maximum overnight.
- For the sauce, heat up a sauté pan on a medium heat and add a few knobs of butter/1 tbsp oil.
- Once melted, add your shallots and garlic and cook until softened.
- Deglaze with cider vinegar and reduce. Add the chicken stock, crème fraîche and whole grain mustard.
- Reduce the sauce until it coats the back of a spoon. Add chopped tarragon leaves and stir through. Reserve sauce until ready to cook the pork.
- For the pork chops, heat a skillet on a high heat. Add plenty of oil and when smoking, add your ribeye steaks. Sear until one side is golden and flip. Once the other side is golden, add butter and baste for 30 seconds. Using an instant read thermometer, check that the internal temperature is at least 57c. Remove to rest for at least 5 minutes. The final temperature should reach 62c.
- Once rested, slice your pork and serve with the hot sauce. I serve mine with mashed potato.
FAQ: Pork Ribeye
Are They Tender?
Yes! I find that even when grilled or pan-fried like a steak, they’re very tender and even more so than traditional pork chops.
You’ll find that with the fat content, they’re much more forgiving than chops but like all pork cuts, they will dry out of overcooked.
Where is the Pork Ribeye Located?
The pork ribeye cut is located just above the shoulder (or Boston butt). It’s around the neck of the pig and is also called a pork collar chop.
Can Pork Ribeye be Pink?
Yes Pork Ribeye, if properly cooked, will be served slightly pink. This cut will appear more pink than, for example, a traditional chop due to the amount of blood that’s in the muscle.
It’s recommended to cook the pork to at least 60-62c followed by a quick rest. I like to cook mine to 57c internal then rest – it will hit 62c after 5 minutes.
I ensure that they’re cooked properly I’d recommend investing in an instant read digital thermometer. It will help you enjoy cooking more and lead to less stress!
How Else Can You Cook Them?
Pork ribeye steaks are fantastic grilled on the BBQ, smoked and braised. It’s an extremely versatile cut and works so well as a a steak or a braising cut.
You can also cook them in the air fryer at 200c/400f for 8 minutes.
