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 tablespoon olive oil
- 2 teaspoons 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.