Recipe courtesy of Mary Sue Milliken and Susan Feniger

Costoletas de Porco

  • Level: Easy
  • Yield: 6 servings
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Ingredients

Vinaigrette: 

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

Marinade:

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

Directions

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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