Costillas de Cerdo con Mantequilla de LimaMexican pork chops are cut about 1⁄4-inch thick, thinner than we are accustomed to in this country. I prefer boneless, center-cut pork loin chops about 1⁄2- to 3⁄4-inch thick for pan grilling or frying in this recipe. Try Tomatillo and Pumpkin Seed Sauce with the pork.
Pork Chops with Lime Butter
Costillas de Cerdo con Mantequilla de LimaMexican pork chops are cut about 1⁄4-inch thick, thinner than we are accustomed to in this country. I prefer boneless, center-cut pork loin chops about 1⁄2- to 3⁄4-inch thick for pan grilling or frying in this recipe. Try Tomatillo and Pumpkin Seed Sauce with the pork.
Ingredients
Makes 4 servings
- 4 boneless center-cut loin chops 1⁄2-inch thick
- 2½ teaspoons fresh lime juice
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- 2 teaspoons unsalted butter at room temperature
Instructions
- Trim all the fat from the pork.
- Rub ½ teaspoon lime juice and ½ teaspoon olive oil on both sides of the pork and sprinkle lightly with salt.
- Season with black pepper on one side of each chop.
- Using your palm or back of a wooden spoon, press the pepper onto the surface of the meat.
- Reserve on a plate about 20 minutes.
- Mix the remaining ½ teaspoon lime juice with the soft butter and reserve.
- Heat a stove top grill pan or nonstick skillet over medium-high heat until a drop of water sizzles immediately on the pan.
- Cook the pork, peppered side down, until deeply browned, about 5 minutes.
- Turn the meat, reduce heat to medium-low and cook about 3 minutes or until the meat is no longer pink inside, but still juicy.
- Put a portion of the lime butter on top of the dark side of each chop and serve at once.