Name: Costoletas De Porco
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

The problem is that many people cling to the symbol but never understand the reality it is intended to represent. Most likely, tens of thousands of people have 'invited Christ into [their] hearts,' thinking that a mystical experience is what saves them. Then, they go on their merry way, living their lives as they did before. If you were to ask them, 'How do you know that you are going to heaven?' they would respond, 'Because I invited Christ into my heart.' But if you probe, there is nothing beneath the shallowness of that reply. They did what someone told them to do, but never really embraced the Savior.

Daniel Wallace

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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