Recipe - Costoletas De Porco

VINAIGRETTE
2 md Shallots; . Finely Chopped
One half bn Thyme; leaves only, finely
Chopped
2 Serrano chiles; stemmed,
seeded, And Minced
One half teaspoon Salt
One fourth teaspoon Black pepper; freshly ground
3 tablespoon Lemon juice
One half cup Extravirgin olive oil
6 Loin pork chops; (1inch
thick)

MARINADE
1/3 cup Lemon juice
2 small Cloves garlic; finely
chopped
One half teaspoon Salt
One half teaspoon Black Pepper; freshly ground
1 teaspoon Minced habanero chile
2 tablespoon Fruity olive oil

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 Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6195

Posted to MCRecipe Digest V1 #287

Date: Sat, 09 Nov 1996 08:45:45 0600

From: Pat Asher asher@mcs.com