Recipe: Habanero and Lime Ribeye Pork Chops (using thin cut pork chops)

HABANERO AND LIME RIBEYE PORK CHOPS
"Lemon juice, lime zest and habanero chilies give tender pork chops a fiesta of bold, complex flavor."

4 ribeye (rib) pork chops, 1/8- to 1/4-inch thick (thin cut)
Finely grated zest of 1 lime
1/4 cup fresh lemon juice, (from 2 limes)
1 tablespoon olive oil
2 teaspoons habanero chiles, seeded and minced
2 envelope Latino-style seasoning with cilantro and annatto, such as sazon* (about 2 1/2 teaspoons)

In a large resealable bag, shake lime zest and juice, oil, minced chile and seasoning to combine. Add pork. Let stand for 30 minutes, turning occasionally.

Prepare a grill to medium-high heat.

Remove pork from marinade; discard marinade. Place pork on grill and close lid. Grill until the internal temperature of the pork on a meat thermometer measures between 145 degrees F (medium rare) and 160 degrees F (medium), 3 to 4 minutes per side. Remove from grill and let rest 3 minutes.

*You can find Latino-style seasonings in the ethnic or Latin section of most major supermarkets.

SERVING SUGGESTIONS:
- Mashed yuca, or sweet potato oven fries, along with sliced chayote (a Latino squash) sauteed with garlic, would be good side dishes for this Caribbean-style main course.
- Mexican corn on the cob (spread with sour cream and sprinkled with Parmesan and lime juice), would also be a delicious accompaniment to this dish.

Makes 4 servings
Source: The National Pork Board