Costoletas De Porco
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
59
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 medium
Shallot (. finely chopped)1 tsp
Salt1 cup
Lemon Juice1 cup
Extravirgin Olive Oil2 small
Garlic (cloves, finely chopped)Directions:
1
In a small glass or ceramic bowl, whisk together the shallots, thyme, chile, salt, pepper, and lemon juice
2
Drizzle the oil over in a thin stream, whisking all the time, until the mixture is emulsified
3
Set aside, covered and refrigerated, for up to 4 hours
4
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
5
In a nonreactive bowl, whisk together the lemon juice, garlic, salt, pepper, chile, and 1 tablespoon of the olive oil
6
Pour the marinade over the chops, coating both sides, cover and marinate in the refrigerator for at least 1 and up to 3 hours
7
Bring the chops to room temperature for 15 minutes before cooking, and shake dry
8
In a large castiron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over mediumhigh heat and cook the chops for 5 to 7 minutes on each side (the chops could also be broiled or grilled)
9
Serve immediately, garnished with thyme vinaigrette