2 medium shallots. finely chopped
1/2 bunch thyme, leaves only, finely chopped
2 serrano chiles, stemmed, seeded, and minced
1/2 teaspoons salt
1/4 teaspoons freshly ground black pepper
3 tablespoons lemon juice
1/2 cup extravirgin olive oil
6 (1inch thick) loin pork chops
1/3 cup lemon juice
2 small cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced habanero chile
2 tablespoons fruity olive oil
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 medium-high 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.
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