I have probably posted this one before, but I am proud of it, so here it is again:
Mylife’s Yucatan Pork-chops
Ingredients:
4-6, 1” thick bone in pork chops, or boneless butterflied loin chops.
Bufalo brand chilpotle sauce.
4-6 Mexican limes.
Salt
Cayenne pepper (optional)
Salsa Verde (green tomatillo sauce)
Method:
Zest one lime, reserve the zest.
Slice that lime and squeeze it over the chops. (hint, if you roll the uncut lime with the palm of your hand against the counter while pressing down it will yield more juice)
Rub the chops with the chilpotle sauce on both sides.
Season with salt and cayenne pepper to taste and the lime zest.
You will need to zest the other limes at this time to have enough for all the chops.
You may zest them directly over the chops on both sides.
At this point you may wish to let them marinate for 30 min or you can go directly to the grill or pan fry.
You could bake them if you like, but I have never tried them that way.
I like the sear.
After they are cooked, let them rest on a tented plate for 5-10 minutes.
While they rest,
juice the remaining limes, add sugar and water to taste to make limeade. pour into ice filled glasses.
Plate the chops and serve with salsa verde over the top or to the side.
You could mix a little chopped Serrano pepper and cilantro to some store bought potato salad as a side dish.
Enjoy!