Country Fried Boneless Ribeye Chop


  • 2 boneless ribeye (rib) pork chops cut 1” thick*
  • 1 cup buttermilk
  • 1 cup a.p. flour seasoned with salt and pepper
  • As needed neutral oil
  • As needed sea salt


  • 2 bunch parsley
  • 2 cups mint leaves packed
  • 2 1/2 oz shallots peeled & diced
  • 1 oz garlic peeled, stem end removed
  • 1 TBL red chile flakes toasted and ground
  • 1 TBL sea salt
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil

To Serve

  • As needed Red Wine Vinegar Aioli
  • As needed Chimichurri
  • As needed fried eggs

Red Wine Vinegar Aioli

  • 4 egg yolks
  • 1 egg
  • 1/2 cup red wine vinegar
  • 1/2 TBL Dijon-style mustard
  • 1 TBL sea salt
  • 4 cups canola oil


  1. For the Red Wine Aioli: In a robot coupe, combine egg yolks, whole egg, red wine vinegar, salt and mustard. Turn on the machine and add the oil in a slow and steady stream to emulsify until thick.  
  2. For the Chimichurri: Cut the base of the parsley and cilantro bunches off to remove the tougher stems. Wash and dry all of the herbs thoroughly. Add all of the ingredients to a Vitamix except for the mint leaves. Using the plunger, start the blender on low and gradually work up to high. Once the volume has decreased, add in the mint leaves and repeat the process of blending from low to high speed. Do not allow the carafe of the blender to get too hot and do not over process. Store the chimichurri with a layer of olive oil to cover to keep it from discoloring.  
  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 chop in buttermilk to coat and then dredge in the seasoned flour mixture. When the oil has reached 350°F, place the ribeye chop in the pan. Cook on both sides until golden brown and the chop has reached an internal temperature of 135°F. Remove the chop to a draining setup, season with sea salt and allow the chop to carry over to 145°F.
* From leftover Fennel-Chili Loin

To serve: Swipe a tablespoon of Red Wine Aioli across a plate and add a spoonful of Chimichurri. Place the pork chop on the plate and top with a fried egg.
Recipe courtesy of Chef Ashley Christensen, Raleigh, NC.