Pork Chops Costeletas De Porco Food

COSTOLETAS DE PORCO

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)

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.

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

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.