Costoletas De Porco

Recipe Ingredients

		Vinaigrette
2		Shallots - finely chopped (medium)
1/2		Thyme, leaves only - finely chopped
2		Serrano chiles - stemmed, seeded,
		And minced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Lemon juice
1/2 cup	118ml	Extra-virgin olive oil
6		Loin pork chops, 1" thick
		Marinade
1/3 cup	78ml	Lemon juice
2 cups	292g / 10oz	Garlic cloves - finely chopped (small)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Minced habanero chile
2 tablespoons	30ml	Fruity olive oil

Recipe Instructions

In a small glass or 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, until the mixture is emulsified. Set aside, covered and refrigerated, for up to 4 hours.

Trim off any excess fat from the chops and place them in a shallow ceramic or glass roasting dish that will hold them all in one layer.

In a non-reactive bowl, whisk together the lemon juice, garlic, salt, pepper, chile, and 1 tablespoon of the 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 hours.

Bring the chops to room temperature for 15 minutes before cooking, and shake dry. In a large cast-iron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over medium-high heat and cook the chops for 5 to 7 minutes on each side (the chops could also be broiled or grilled). Serve immediately, garnished with thyme vinaigrette.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6195 broadcast 02-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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