I reached back, waaaay back, into the archives for this recipe that’s been a staple in my kitchen since long before 2011 when I first wrote about it. Pork Chops with Lime & Chili bring pizzazz to your plate, and are incredibly easy to make too.
My High Flavour Technique
Now, something for all you carnivores in the crowd… Sunday dinner chez moi almost always includes a meat course. I’ve developed a technique for pork chops and chicken that’s fast, easy, and very adaptable to the barbecue. It’s a combination of cooking techniques (searing, then roasting) and high-flavour sauces that make it easy to provide great taste with little effort.
An advantage of the searing/baking process is that the chops are beautifully browned on the stove, and finishing them in the oven doesn’t take as much babysitting as on the stovetop. This frees you up to do other things like have a glass of wine and read another chapter of that great novel. Okay, you’re more likely to be setting the table and finishing the vegetables and salad, but we all need something to dream about.
Pork Chops with Pizzazz
This recipe produces a flavourful, moist pork chop that’s a welcome addition to the Sunday dinner plate. Actually, it’s a quick cook any night of the week. At risk of sounding immodest, there have been raves and requests for seconds.
In the photo below, the chops are ready for the plate, once they’ve been enhanced with a spoonful or two of that tasty sauce.
Let’s Make Pork Chops with Lime & Chili
- 2 pork loin chops. bone in, about 3/4 inch thick
- 1-1/2 to 2 tbsp freshly squeezed lime juice
- 2 tsp roasted red chili paste (see Note)
- 2 tbsp low-sodium soy sauce
- freshly ground pepper
- optional: fresh sage
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Start by pre-heating the oven to 350°F, and then prepare the sauce for the pork chops. Squeeze the lime into a small bowl. You’re looking for about 1-1/2 to 2 tablespoons here, so if your lime is stingy you may need more than one. Add 2 teaspoons of rosted red chili paste, and about 2 tablespoons of low sodium soy sauce. Blend it with a fork.
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Heat a skillet pan on the stovetop and add 1 tbsp extra virgin olive oil, or another oil of your choice. When hot, add the chops (you should hear the sizzle) and sear until the bottom is nicely caramelized. Grind pepper onto the top and turn over. Shut the burner off and let the other side sear a bit. (Note, if your pan can't go into the oven, transfer the chops into an ovenproof baking dish). Being careful of any splattering, add about 1/3 cup water to the pan (the purpose of this is to prevent the sauce from cooking down too quickly, and also to have enough moisture in the pan for the rest of the cooking process). Pour the sauce over the chops and then finish with another grinding of pepper
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If you’d like to add some extra flair, put the squeezed lime halves and/or some torn fresh sage into the pan. Bake for approximately 30 minutes, or until the juices run clear. The internal termperature should be at least 145°F. I usually roast mine to about 150 or 155°F.
Note: About the chili paste … the brand I use is Thai Kitchen Roasted Red Chili Paste. I mention this not to promote any particular brand, but so my kids can make their chops taste just like Mum’s. I have no association with Thai Kitchen. I discovered this product about 15 years ago, and have kept it in my pantry ever since. It comes in cute little jars that I’ve even put in my daughters’ Christmas stockings (hey, how’s that for originality?).
Looking for More Recipes for Pork?
I’m partial to pork, and here are some recipes that I enjoy: Apple-Glazed Roast Pork Stuffed with Caramelized Apples; Beer-Braised Back Ribs; and, Italian Pork Stew.
First Published 2011 11 05
Republished 2021 01 20
