Comments on: Does anyone know a lime-marinated pork chop recipe?

By: I am Me

I am Me — Tue, 16 Dec 2008 11:28:30 +0000

~Lime Butter Sauce~
Ingredients:
1 celery stick
1 leek, white part, cut 1 inch from center
1/3 yellow onion, chopped
1 ounce butter
1 bay leaf
2 cups chablis wine
1 cup heavy cream
8 ounces fresh soft butter
Salt & White pepper

Directions:
1. Rough cut 1 cup combination of celery, leek and onion.
2. Saute in butter and remove from pan.
3. Deglaze pan with 2 cups chablis and juice of 2 limes. Bring to a boil and add 1 cup heavy cream.
4. Reduce by 2/3, whisk in 8 ounces fresh soft butter.
5. Remove from heat.
6. Place your pork chops on a platter or on individual plates.
7. Glace your pork shops with lime butter sauce.
Serves 4

Absolutely fabulous! !!! Good Luck & Happy Cooking !!!

By: Zachary B

Zachary B — Sun, 14 Dec 2008 18:10:27 +0000

4 Tyson® Fresh All Natural Boneless Loin Thick Pork Chops, about 1 1/4 inches thick
1 chipotle chile, canned in adobo, chopped
2 teaspoons oregano
2 cloves garlic, crushed
1/4 cup vegetable oil
2/3 cup lime juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt

Cooking Instructions
1. Wash hands. Place chops in a large resealable plastic bag. Combine remaining ingredients in a small bowl and pour over chops. Refrigerate at least 4 hours or overnight.

2. Preheat grill to medium-hot. Remove chops from marinade; discard leftover marinade.

3. Grill chops, turning to brown evenly, 12 to 15 minutes or until done (internal temp 155°F).

Serving Suggestion: Serve with cheese grits and marinated black bean and corn salad. Refrigerate leftovers.

Tip: To rehydrate dried chile, cover with hot water and let stand at room temperature 10 minutes. Drain and use as directed. If desired, remove seeds from chile to reduce heat a bit. Always wear rubber gloves when handling hot chiles.

By: Kris L

Kris L — Sun, 14 Dec 2008 12:14:33 +0000

Make your marinade … use 1/4 cup (at least, up to two full cups) of white wine so the pork chops get ‘tender’ in the marinade, and the juice from one lime for each chop you are cooking. Save another lime to make wedges to serve the meat with. Add any other seasonings except salt (which dries the meat out and should never be added to any marinade) and let the chops sit in it for from 2 hours to overnight and all day. You may ‘bake’ them, but they are much tastier if you broil them or pan sear them … get the thickest chops you can, too, up to 1″ thick for the best ‘flavor’ … and enjoy.

By: CheddarCheese

CheddarCheese — Fri, 12 Dec 2008 10:53:43 +0000

Garlic-Lime Pork Chops

1/3 cup fat-free Italian salad dressing
1/3 cup salsa
4 1/2 teaspoons lime juice
4 1/2 teaspoons minced fresh cilantro or parsley
4 garlic cloves, minced
1 1/4 teaspoons grated lime peel
1/4 teaspoon hot pepper sauce
6 boneless lean pork loin chops

In a bowl, combine the first seven ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 in. from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.

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By: SarahMaria

SarahMaria — Tue, 09 Dec 2008 04:45:02 +0000

i don’t have a specific recipe, but I always count on either epicurious or the food network! Lots of options – hard, easy, quick, long time to prepare – whatever you want!For cooking techniques and more inspiration, I use this Web cooking guide – full of great food web sites that I hadn’t heard of before:

By: Apatter1961

Apatter1961 — Sun, 07 Dec 2008 14:33:37 +0000

heres some VERY Good ones! simply and enjoy!

The pork chops are to be marinated overnight in a shallow dish with enough lemon juice to go up halfway of the chop. In the morning turn pork chops over. When ready to bake, season very generously with Greek seasoning and salt and pepper to taste. Bake at 400 degrees for 1 hour in a broiler pan. Use as many pork chops as desired.

By: John Holmes

John Holmes — Fri, 05 Dec 2008 00:10:34 +0000

Lime Marinated Pork Tenderloin

1 1/2 pounds pork tenderloins (2 total)
1/4 cup frozen limeade concentrate, thawed
1 tablespoon oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon seasoned pepper blend

Butterfly each pork tenderloin by cutting lengthwise 3/4 of the way through tenderloin, being careful not to cut through completely. Open tenderloins; place in resealable food storage plastic bag or shallow nonmetal dish.

In small bowl, combine all remaining ingredients and mix well. Pour over tenderloins; turn to coat. Seal bag or cover dish; let stand at room temperature for 10 minutes to marinate.

Line 13×9 inch baking dish with foil. Place tenderloins cut side up in foil lined pan. Broil 4-6 inches from heat for 12-15 minutes or until pork is no longer pink in center, turning once.

Cut into serving-sized pieces.

Serves 6.

By: Missy M

Missy M — Tue, 02 Dec 2008 16:32:08 +0000

I bet google does