| 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>
A Message from our Provider:
“When I grow up, I want to be like Jesus.”