Costoletas de Porco

• 2 medium shallots. finely chopped
• 1/2 bunch thyme, leaves only, finely chopped
• 2 serrano chiles, stemmed, seeded, and minced
• 1/2 teaspoons salt
• 1/4 teaspoons freshly ground black pepper
• 3 tablespoons lemon juice
• 1/2 cup extravirgin olive oil
• 6 (1inch thick) loin pork chops
• 1/3 cup lemon juice
• 2 small cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon minced habanero chile
• 2 tablespoons fruity olive oil

1. In a small glass or ceramic bowl, whisk together the shallots, thyme, chile, salt, pepper, and lemon juice.
2. Drizzle the oil over in a thin stream, whisking all the time, until the mixture is emulsified.
3. Set aside, covered and refrigerated, for up to 4 hours.
4. 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.
5. In a nonreactive bowl, whisk together the lemon juice, garlic, salt, pepper, chile, and 1 tablespoon of the olive oil.
6. Pour the marinade over the chops, coating both sides, cover and marinate in the refrigerator for at least 1 and up to 3 hours.
7. Bring the chops to room temperature for 15 minutes before cooking, and shake dry.
8. In a large castiron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over mediumhigh heat and cook the chops for 5 to 7 minutes on each side (the chops could also be broiled or grilled).
9. Serve immediately, garnished with thyme vinaigrette.

shallots, thyme, serrano chiles, salt, freshly ground black pepper, lemon juice, extravirgin olive oil, loin pork chops, lemon juice, garlic, salt, freshly ground black pepper, habanero chile, olive oil

Taken from www.foodnetwork.com/recipes/costoletas-de-porco-recipe.html (may not work)