Costoletas De Porco Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 medium: Shallots. finely chopped,
1/2 bunch: Thyme, leaves only, finely
Chopped,
2: Serrano chiles, stemmed,
Seeded, and minced
1/2 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
3 tbsp: Lemon juice,
1/2 cup: Extravirgin olive oil,
6: , (1inch thick) loin pork
Chops,
Marinade:,
1/3 cup: Lemon juice,
2 small: Cloves garlic, finely
Chopped,
1/2 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1 tsp: Minced habanero chile,
2 tbsp: Fruity olive oil,
Directions:
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 nonreactive 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 castiron skillet, or in 2 skillets if
necessary, heat the remaining tablespoon oil over mediumhigh 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.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6195
Vinaigrette:
Source from luhu.jp
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 nonreactive 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 castiron skillet, or in 2 skillets if
necessary, heat the remaining tablespoon oil over mediumhigh 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.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6195
Vinaigrette:
Source from luhu.jp
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