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Ingredientes
- 2 med Shallots finely minced
- 1/2 bn Thyme, leaves only finely minced
- 2 x Serrano chiles stemmed, seeded, and chopped
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 3 Tbsp. Lemon juice
- 1/2 c. Extra-virgin extra virgin olive oil
- 6 x Loin pork chops, 1" thick
- 1/3 c. Lemon juice
- 2 sm Garlic cloves finely minced
- 1/2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 tsp Chopped habanero chile
- 2 Tbsp. Fruity extra virgin olive oil
Direcciones
- In a small glass or possibly ceramic bowl, whisk together the shallots, thyme, chile, salt, pepper, and lemon juice. Drizzle the oil over in a thin stream, whisking all the time, till the mix is emulsified. Set aside, covered and refrigerated, for up to 4 hrs.
- Trim off any excess fat from the chops and place them in a shallow ceramic or possibly glass roasting dish which will hold them all in one layer.
- In a non-reactive bowl, whisk together the lemon juice, garlic, salt, pepper, chile, and 1 Tbsp. of the extra virgin olive oil. Pour the marinade over the chops, coating both sides, cover and marinate in the refrigerator for at least 1 and up to 3 hrs.
- Bring the chops to room temperature for 15 min before cooking, and shake dry. In a large cast-iron skillet, or possibly in 2 skillets if necessary, heat the remaining Tbsp. oil over medium-high heat and cook the chops for 5 to 7 min on each side (the chops could also be broiled or possibly grilled). Serve immediately, garnished with thyme vinaigrette.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 195 | 78% |
| Total Fat 22.0g | 28% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 425mg | 18% |
| Potassium 220mg | 6% |
| Total Carbs 5.54g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.03g | 1% |
| Protein 9.1g | 15% |
