Country Fried Ribeye Pork Chops

1. To make the Red Wine Aioli: In a food processor, combine egg yolks, whole egg, red wine vinegar, salt and mustard. Turn on the machine and add the oil in droplets to start, increase to a slow and steady stream to emulsify until thick.

2. To make the Chimichurri: Trim the tough stems from parsley and cilantro, then wash and dry the herbs. Add all ingredients to a high-powered blender, starting with the liquids. Blend on low, gradually increasing to high, and avoid overheating. Store chimichurri covered with a layer of olive oil to prevent discoloration until ready to use.

3. Place a cast iron skillet over medium high heat and add 1/2 inch of neutral oil to cover the bottom of the pan. Dip the boneless ribeye chops in buttermilk to coat and then dredge in the seasoned flour mixture. When the oil has reached 170ºC, place the ribeye chops in the pan. Cook on both sides until golden brown (about 5 minutes per side) and the chops have reached an internal temperature between 60ºC (medium-rare) to 70ºC (medium). Allow to rest for 3 minutes.

4. To serve: Swipe a tablespoon of Red Wine Aioli across a plate and add a spoonful of Chimichurri. Place a pork chop on the plate and top with a fried egg.

Enjoy!

*Courtesy of National Pork Board, Des Moines, Iowa