Fiesta Lime Fly Chops

• 4 pieces Boneless Pork Chops (butterfly cut)
• 3 tablespoons Lime (juice only)
• 3 cloves Large Garlic Cloves (minced)
• 1/4 each teaspoon Salt and Pepper
• 3 tablespoons Olive Oil
• 1/2 cup Salsa Ranch Dressing (spicy, buffalo, or your favorite ranch dressing)

1. First, place chops in a shallow dish and add the garlic, lime, salt and pepper.
2. Make sure both sides are evenly coated then wrap and refrigerate for 20-30 minutes.
3. Next, after chops are ready have a pan with the half the oil waiting on medium high heat. Set the first 2 chop halves in the pan and cook for 2 minutes.
4. Then remove the chops from the pan and place them on a dish.
5. Next do the same thing with the other 2 chops.
6. Now you flip the 2 chops in the pan and add the first 2 as well so now all 4 halves are in the pan. Cover and set to medium low heat for 7-8 minutes.
7. Next, uncover the pan and remove the chops. Set them on a dish to the side.
8. Now add the Spicy Ranch to the remaining liquid in the pan. Stir until completely blended.
9. Place chops back in pan on top of liquid on the initial 2 minute cooked sides. Cook for 3-4 minutes.
10. Add the shredded cheese to the top of the chops and continue to cook until cheese is melted.

pork chops, garlic, salt, olive oil, salsa

Taken from www.epicurious.com/recipes/member/views/fiesta-lime-fly-chops-576a04a8be40784a5730a109 (may not work)