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Ingredients
- 4 boneless pork chops butterfly cut, about 1/2-inch thick
- 3 limes juice only (6 Tbsp)
- 3 cloves largegarlic minced
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 3 Tbsp olive oil
- 1/2 cup salsa ranch dressing
- 1/2 cup Monterey jack cheese shredded
Ingredients
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Instructions
- Place the pork in a shallow dish; add the lime juice and garlic and turn several times to coat well. Cover with plastic wrap and refrigerate 30 minutes. Sprinkle both sides of the pork evenly with salt and pepper. Heat half 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, 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.
Recipe Notes
Recipes and photos courtesy of the National Pork Board.
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