Côtelettes de porc à la mexicaine

Ingrédients

• 1 1/2 pounds boneless pork chops
• 2 1/2 tablespoons olive oil (or avocado oil)
• 1 1/2 tablespoons taco seasoning
• 1 tablespoon minced cilantro (or flat leaf parsley)
• 3 tablespoons lime juice (about 2 limes)
• 1 teaspoon olive oil (or avocado oil (for greasing the skillet))

Préparation

1. 1

   Add the oil, taco seasoning, cilantro, and lime juice to a small bowl. Use a whisk or fork to thoroughly combine.

2. 2

   Set the boneless pork chops in a shallow glass or ceramic dish, or in a zip-top bag. Pour the marinade over the pork, then use tongs to turn them over, to fully coat on both sides. Cover or seal the container and set in the refrigerator for 2-18 hours.

3. 3

   *Note: If possible, remove chops from the refrigerator 30-45 minutes before you want to cook them. This allows them to come to room temperature, which helps to create a better sear.

4. 4

   When you're ready to cook, heat 1 teaspoon oil in a large skillet over medium-high heat. Use tongs to remove pork from marinade, allowing any excess to drip back into the dish. *Discard any remaining marinade—do not reuse for any purpose.

5. 5

   Set the pork chops in the hot oil and sear for 3-4 minutes per side.

6. 6

   Cover the skillet with a lid and reduce the heat to low. Cook over low heat for 5-6 more minutes, or until they reach a safe internal temperature of at least 145°F (63°C).