Ribeye Pork Chops with Berry Cilantro Sauce
Preheat oven to 450F.
Warm a large oven-safe skillet over high heat on the stovetop. Blot the pork chops dry with kitchen towel and then rub each one with ½ teaspoon of the oil, making sure to oil both sides of each chop. Sprinkle both sides with salt and pepper, using ¼ teaspoon of salt and of pepper per chop.
When skillet is very hot, put the pork chops in. Reduce heat to medium-high. While the chops cook on the first side, combine the preserves and mustard in a small bowl. Once the chops are well-browned on the underside (about 4-5 minutes), flip. Brush tops liberally with the mustard sauce and then transfer the skillet to the oven. Bake until internal temperature of the chops is 145F for rare or 160F for medium (use an instant-read thermometer to get the temperature reading), about 4-6 minutes.
While the pork chops are in the oven, use a fork to mash the raspberries in a small bowl. Stir in the remaining 2 tablespoons of preserves, the cilantro, soy sauce, lime juice and a pinch of salt. Taste. Raspberries always have different levels of sweetness. If the sauce is too sweet, add up to ½ teaspoon more lime juice. If too tart, add an extra teaspoon of preserves.
When chops are cooked to desired doneness, transfer to a plate and let rest for 3 minutes. Serve with the berry-cilantro sauce on the side for dipping.