VINAIGRETTE
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 Black pepper, freshly ground
3 tbsp Lemon juice
1/2 cup Extravirgin olive oil
6 Loin pork chops, (1inch thick)
MARINADE
1/3 cup Lemon juice
2 small Cloves garlic, finely chopped
1/2 tsp Salt
1/2 tsp Black Pepper, freshly ground
1 tsp Minced habanero chile
2 tbsp Fruity olive oil
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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 cast-iron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over medium high 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 |
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