Recipe Details

Fast and Easy Garlic and Lime Butterfly Pork Chops

Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 boneless pork chops, butterfly cut, about 1/2-inch thick
3 limes, only juice (6 tablespoons)
3 large cloves garlic, minced
1/4 teaspoon salt, OR to taste
1/8 teaspoon black pepper, OR to taste
3 tablespoons olive oil
1/2 cup salsa ranch dressing, (such as Spicy Ranch Dressing)
1/2 cup Monterey Jack cheese, shredded (about 2 oz.)

Cooking Directions

Place the pork in a shallow dish, add the lime juice and garlic, turn several times to coat well. Cover with plastic wrap and refrigerate 30 minutes.
Sprinkle both sides of the pork evenly with the salt and pepper. Heat half of the oil in a large skillet over medium-high heat. Add two of the pork chops, cook 2 minutes to brown one side. Set aside on separate plate, browned side up. Repeat with remaining oil and pork chops. Turn pork chops, add the reserved pork chops, reduce heat to medium-low; cover and cook 7-8 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Remove pork and set aside on separate plate. Add dressing to liquid in skillet, stir until completely blended. Place pork on top of sauce, sprinkle cheese evenly over pork, cover and cook 2 minutes to melt cheese.

Serves 4; 1 pork chop plus 1/4 cup sauce per serving.

Serving Suggestions

Make it fast with this first place winner from Laura Robinson of Mulkeytown, IL at the Du Quoin State Fair.  Serve with tomato salad and rice.

Nutrition Information

Calories: 620 calories
Protein: 53 grams
Fat: 42 grams
Sodium: 620 milligrams
Cholesterol: 165 milligrams
Saturated Fat: 10 grams
Carbohydrates: 2 grams
Fiber: 0 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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