pork ribeye chops

Dawn said:

I picked up a package of this at the supermarket today because I felt

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like experimenting with something new, and they were a promotional

item.

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So, what the heck is a pork 'ribeye'?

Something written a pinheaded butcher.

What I've got here is something

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thicker than a pork chop, boneless, with a little marbling in it.

Should

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I cook this gently, or is it likely to be a cut that needs a long

stewing?

Regardless the labeling what you have is a piece of pork loin with the
bones removed... which would otherwise simply be a pork loin chop...
without the bone it is not a chop. Cook this cut the same as you would
a loin pork chop; grilled/pan fried are good... can also be breaded and
fried or baked... or butterflied and stuffed and baked. This is too
lean a cut for braising/stewing.