Costoletas de porco
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Shallots. finely chopped |
| ½ | bunch | Thyme, leaves only, finely |
| Chopped | ||
| 2 | Serrano chiles, stemmed, | |
| Seeded, and minced | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 3 | tablespoons | Lemon juice |
| ½ | cup | Extravirgin olive oil |
| 6 | (1inch thick) loin pork | |
| Chops | ||
| Marinade: | ||
| ⅓ | cup | Lemon juice |
| 2 | smalls | Cloves garlic, finely |
| Chopped | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Minced habanero chile |
| 2 | tablespoons | 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: