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Receta Costoletas De Porco

by Global Cookbook

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

1. 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.
2. 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.
3. 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.
4. 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.
5. This recipe yields 6 servings.

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