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.
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
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?).
Pork Chops with Lime & Chili https://urbancottagelife.com/pork-chops-lime-chili/