|
|
|
 |
Pork Chops with Lime Butter |
|
Serves: 4
Print this Recipe
(Costillas de Cerdo con Mantequilla de Lima)
Category: Pork
Mexican pork chops are cut about 1/4-inch thick, thinner than we are accustomed to in this country. I prefer boneless, center-cut pork loin chops about 1/2- to 3/4-inch thick for pan grilling or frying in this recipe. Try Tomatillo and Pumpkin Seed Sauce (see Salsas, Sauces, and Condiments) with the pork.
4 (6-ounce) boneless center-cut loin pork chops, 1/2-inch thick
2 1/2 teaspoons fresh lime juice
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 teaspoons unsalted butter, at room temperature
1. Trim all the fat from the pork. Rub 1/2 teaspoon lime juice and 1/2 teaspoon olive oil on both sides of the pork and sprinkle lightly with salt. Season with black pepper on one side of each chop. Using your palm or back of a wooden spoon, press the pepper onto the surface of the meat. Reserve on a plate about 20 minutes.
2. Mix the remaining 1/2 teaspoon lime juice with the soft butter and reserve. Heat a stove top grill pan or nonstick skillet over medium-high heat until a drop of water sizzles immediately on the pan. Cook the pork, peppered side down, until deeply browned, about 5 minutes. Turn the meat, reduce heat to medium-low and cook about 3 minutes or until the meat is no longer pink inside, but still juicy. Put a portion of the lime butter on top of the dark side of each chop and serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Shredded Beef
Shredded Beef with Onion and Tomatoes
Mexican Dried Beef
Tequila-Lime Flank Steak with Pickled Red Onions
Flank Steak with Mushrooms and Green Chile Strips
Flank Steak with Tomatillo and Sweet Pepper Salsa
Skirt Steak, Guadalajara Style
Chuck Steak with Chihuahua Chile Salsa
Pan-Broiled Steak with Onions and Chipotle
Beef Tenderloin Steaks, Yucatán Style
Beef Fillet Strips in Onion Sauce
Beef Fillet Strips with Tomatoes, Peppers, and Onions
Beef and Cheese Volcano
Grilled Beef, Sonoran Style, with Onions and Chile Strips
Beef Steaks with Red Chile and Wine Sauce
Steak with Avocado Butter and Mango Salsa
Steak with Tomato and Chili Sauce
Steak with Cascabel Chile and Lime
Rib Steaks with Ancho Chile-Red Pepper Cream Sauce
Steak with Red Chiles
Steak, Yucatán Style, with Green Seasoning Paste
Beef Tenderloin, Huasteca Style
Oven-Barbecued Beef
Beef Short Ribs
Boiled Rump Roast
Beef, Vegetable, and Red Chile Stew
Durango Beef Stew
Mexican Meatloaf with Ranchera Sauce
Basic Shredded Pork
Crisp Shredded Pork
Minced Spicy Pork
Ground Pork Patties
Mexican Pork Sausage
Pork Chops with Lime Butter
Pork Chops with Poblano Chile Sauce
Yucatán Grilled Pork Steak
Barbecued Pork Steak Marinated in Red Chile Paste
Baby Back Ribs with Tamarind
Crisp Pork Tidbits
Grilled or Spit-Roasted Pork
Pork in Guajillo Chile Sauce with Avocado
Pork Loin Roast with Red Onion Sauce
Pork Roast with Plantains and Tangerines
Pork Roast with Peanut Mole
Pork Shank, Yucatán Style
Pork Tenderloin with Red Sesame Seed Sauce
Pork Tenderloin with Serrano Chile Cream Sauce
Pork Stew from Puebla
Pork and Vegetables in Yellow Mole with Masa Dumplings
Pork and Green Chiles
Pork in Tomatillo Sauce
Pork Stew with Poblano Chiles and Corn
Pork "Tablecloth Stainer"
Pork, Vegetable, and Chile Stew
Pork with Black Beans and Chipotle Chiles
Pork Stew with Pineapple
Wedding Pork in Red Chile Sauce
Pork in Tomato Sauce with Diced Zucchini
Purslane with Pork
Lamb Steaks with Chili Rub
Lamb Stew, Yucatán Style
Leg of Lamb in Chile Sauce
Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce
Oven-Roasted Lamb, Monterrey Style
Lamb Shanks in Ancho Chile and Red Wine Sauce
Lamb in Chile Broth
Lamb in Red Chile Stew
Lamb in Red Chile with Potatoes and Zucchini
Breaded Veal Cutlet
Veal in Sweet Red Pepper Sauce
Veal Stew in Red Pumpkin Seed Sauce
Liver with Onions, Raisins, and Jalapeños
Beef or Veal Tongue in Vinaigrette
Beef or Veal Tongue with Almond Sauce
* Meats
|
|
|
