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
"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
MsgID: 3156438
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Labor Day Weekend Recipes - 08-31-14 Dai...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Labor Day Weekend Recipes - 08-31-14 Dai...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Labor Day Weekend Recipes - 08-31-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Spicy Korean Pork Skewers (using county-style ribs) |
Betsy at Recipelink.com | |
3 | Recipe: Habanero and Lime Ribeye Pork Chops (using thin cut pork chops) |
Betsy at Recipelink.com | |
4 | Recipe: Sweet Fire Porterhouse Pork Chops (using chipotle, orange zest and honey) |
Betsy at Recipelink.com | |
5 | Recipe: Country-Style Ribs with Peach Rosemary Glaze (using peach preserves) |
Betsy at Recipelink.com | |
6 | Recipe: Grilled Chicken and Peach Kabobs with Orange-Thyme Marinade |
Betsy at Recipelink.com | |
7 | Recipe: Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza (using chicken tenders) |
Betsy at Recipelink.com |
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