Serves: 4
Total Calories: 231
1. Trim all the fat from the pork. Rub 1/2 teaspoon lime juice and 1/2 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.
2. Mix the remaining 1/2 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pork Chops with Lime Butter recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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