Pork Chops Costeletas De Porco Food

COSTOLETAS DE PORCO

Costoletas de Porco image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

Ingredients

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
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

Steps:

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.

PORK CHOPS (COSTELETAS DE PORCO)

Pork Chops (Costeletas De Porco) image

Brazilian cooks use marinades, not just to tenderize meats, but to give them extra flavor and as the basis for a lively accompanying sauce. From A Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

Provided by lazyme

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup lemon juice
1 bay leaf, crumbled
1 medium onion, finely chopped
1 garlic clove, crushed
2 medium tomatoes, peeled and chopped
2 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste
1/2 small fresh hot red chili peppers or 1/2 small fresh hot green chili pepper, seeded and chopped
4 pork loin chops, thick-cut
2 tablespoons butter

Steps:

Puree the first 8 ingredients in a blender or food processor.
Arrange the chops in a dish and pour over the marinade.
Marinate for 4 hours, turning once or twice.
Lift out the chops and scrape off any marinade.
Pat dry with paper towels.
Heat the butter in a pan, add the chops, cook on a moderate heat 4-5 minutes on each side.
Remove to a serving platter and keep warm.
Add the marinade to the casserole, add a little water or white or red wine, bring to a simmer and cook for 5 minutes.
Pour over chops and serve.

Nutrition Facts : Calories 645.3, Fat 44.1, SaturatedFat 14.1, Cholesterol 186.1, Sodium 217.8, Carbohydrate 6.8, Fiber 1.4, Sugar 3.5, Protein 53.1

LAMB CHOPS WITH PORT, MUSTARD & CREAM (COSTELETAS DE CARNEIR

Lamb Chops With Port, Mustard & Cream (Costeletas De Carneir image

DH and I made this lamb chop recipe last night and thought it could not be quicker and easier. It was also really tasty. We thought it would be really good for a weeknight meal since the prep is so minimal. The recipe is from my Williams-Sonoma "Savoring Spain and Portugal" cookbook. We easily halved the recipe to suit 6 lamb chops. The cookbook states to serve the lamb chops with fried potatoes and sauteed carrots with mint. We served with steamed broccoli.

Provided by Dr. Jenny

Categories Lamb/Sheep

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

12 lamb loin chops, each about 1 1/2 inches thick (4 cm)
salt & freshly ground black pepper, to taste
2 tablespoons olive oil (or unsalted butter)
1 cup dry port wine
3 tablespoons Dijon mustard
1 cup heavy cream

Steps:

Sprinkle the lamb chops with salt and pepper.
In a large, heavy frying pan over medium-high heat, warm the olive oil or melt the butter.
Add the chops and cook, turning once, until well seared and cooked to desired doneness, about 10 minutes for rare and 14 minutes for medium-rare.
Transfer to a platter and keep warm.
Remove the pan from the heat, add the port, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.
Return the pan to medium heat and simmer the port for a minute or so to burn off the alcohol.
Whisk in the mustard and cream and continue to simmer until thickened, about 5 minutes. Season with salt and pepper.
Return the chops to the pan and swirl them in the sauce. Transfer to warmed individual plates, spooning the sauce over the top, and serve at once.

Nutrition Facts : Calories 833.5, Fat 70, SaturatedFat 32.1, Cholesterol 194.9, Sodium 209.1, Carbohydrate 7.1, Fiber 0.2, Sugar 3.3, Protein 32.2

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