Habanero and Lime Ribeye Pork ChopsPORK
Mashed yuca, or sweet potato oven fries, along with sliced chayote (a Latino squash) sautéed with garlic, would be good side dishes for this Caribbean-style main course. Mexican corn on the cob (spread with sour cream and sprinkled with Parmesan and lime juice), would also be a delicious accompaniment to this dish. *You can find Latino-style seasonings in the ethnic or Latin section of most major supermarkets.
- 4 ribeye (rib) pork chops (1/8- to 1/4-inch thick, thin cut)
- 1 lime
- 1/4 cup fresh lemon juice (from 2 limes)
- 1 Tbsp. olive oil
- 2 tsp. habanero chile (seeded and minced)
- 2 envelopes seasoning (Latino-style, with cilantro and annatto, such as sazón*, about 2 1/2 teaspoons)
- In a large resealable bag, shake lime zest and juice, oil, minced chile and seasoning to combine. Add pork. Let stand for 30 minutes, turning occasionally.
- Prepare a grill to medium-high heat. Remove pork from marinade; discard marinade. Place pork on grill and close lid. Grill until the internal temperature of the pork on a meat thermometer measures between 145 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 4 minutes per side. Remove from grill and let rest 3 minutes.
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