CUBAN PORK CHOPS
4 large garlic cloves
4 center-cut pork chops, 8 ounces each, cut 1 inch thick
salt
1 1/2 tablespoons olive oil
1/3 cup fresh lime juice
3/4 teaspoon ground cumin
Thinly slice garlic. Dry pork chops with paper towels. Season generously with salt.
Heat olive oil in a large skillet over medium heat. Stand and brown fat edge of chops, about 2 minutes. Brown first side, about 2 minutes. Turn over, and brown 1 minute more.
Scatter garlic around chops and cook, stirring, 15 seconds. Add lime juice and 1/4 cup water.
Cook, uncovered, turning chops once or twice, until done and 1/4 cup syrupy juices remain, 6 to 8 minutes.
Transfer chops to plates and spoon sauce on top. Sprinkle with cumin and season with freshly ground pepper. Serve hot.
SIMPLE TIP:
If the pan juices reduce too much before the chops are done, add a little more water. If you add too much, just boil down the juices after the chops are out of the pan.
SERVING SUGGESTIONS:
Spinach or Swiss chard or cooked carrots sauteed with red bell peppers. Plain buttered rice or rice mixed with black beans.
Makes 4 servings
Adapted from source: The Simpler the Better: Sensational One-Dish Meals by Leslie Revsin with Rick Rodgers
4 large garlic cloves
4 center-cut pork chops, 8 ounces each, cut 1 inch thick
salt
1 1/2 tablespoons olive oil
1/3 cup fresh lime juice
3/4 teaspoon ground cumin
Thinly slice garlic. Dry pork chops with paper towels. Season generously with salt.
Heat olive oil in a large skillet over medium heat. Stand and brown fat edge of chops, about 2 minutes. Brown first side, about 2 minutes. Turn over, and brown 1 minute more.
Scatter garlic around chops and cook, stirring, 15 seconds. Add lime juice and 1/4 cup water.
Cook, uncovered, turning chops once or twice, until done and 1/4 cup syrupy juices remain, 6 to 8 minutes.
Transfer chops to plates and spoon sauce on top. Sprinkle with cumin and season with freshly ground pepper. Serve hot.
SIMPLE TIP:
If the pan juices reduce too much before the chops are done, add a little more water. If you add too much, just boil down the juices after the chops are out of the pan.
SERVING SUGGESTIONS:
Spinach or Swiss chard or cooked carrots sauteed with red bell peppers. Plain buttered rice or rice mixed with black beans.
Makes 4 servings
Adapted from source: The Simpler the Better: Sensational One-Dish Meals by Leslie Revsin with Rick Rodgers
MsgID: 3140606
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Delicious Dinner Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Delicious Dinner Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
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