Pork Chops with Lime Butter
Costillas de Cerdo con Mantequilla de LimaMexican 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 with the pork.
Ingrediënten
Makes 4 servings
- 4 boneless center-cut loin chops 1⁄2-inch thick
- 2½ teaspoons fresh lime juice
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- 2 teaspoons unsalted butter at room temperature
Instructies
- Trim all the fat from the pork.
- Rub ½ teaspoon lime juice and ½ 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.
- Mix the remaining ½ 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.
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