| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Fruits |
|
Too, Hot, Tamales |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Shallots; . Finely Chopped |
| 1/2 |
bn |
Thyme; leaves only, finely Chopped |
| 2 |
|
Serrano chiles; stemmed, seeded, And Minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper; freshly ground |
| 3 |
tb |
Lemon juice |
| 1/2 |
c |
Extravirgin olive oil |
| 6 |
|
Loin pork chops; (1inch thick) |
| 1/3 |
c |
Lemon juice |
| 2 |
sm |
Cloves garlic; finely chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper; freshly ground |
| 1 |
ts |
Minced habanero chile |
| 2 |
tb |
Fruity olive oil |
INSTRUCTIONS
VINAIGRETTE
MARINADE
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 MC-Recipe Digest V1 #287
Date: Sat, 09 Nov 1996 08:45:45 -0600
From: Pat Asher <asher@mcs.com>
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