Best 8 Pork In Lime Cream Sauce Recipes

GRILLED PORK CHOPS WITH GARLIC LIME SAUCE

Steps:

• Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
• Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

GARLIC-LIME PORK CHOPS

Steps:

• Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
• Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
• Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.

LIME PORK WITH PEPPERS

Steps:

• Finely grate lime peel, reserving 2 tablespoons peel. Juice the limes. In a bowl, combine the soy sauce, garlic, oregano, thyme, cayenne, parsley, lime juice and reserved lime peel. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork and bay leaf. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Discard bay leaf. In a large nonstick skillet, heat oil over medium-high heat. Add sugar; stir until bubbly. Add the meat; cook and stir for 3-4 minutes or until browned. Reduce heat; add the onions, peppers and the reserved lime mixture. Cook, uncovered, for 10-15 minutes or until meat and vegetables are tender. Add the tomatoes; cook 1 minute longer.

AMAZING PORK CHOPS IN CREAM SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

PORK TENDERLOIN WITH LIME/CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in heavy large ovenproof skillet over high eat. Add pork and brown on all sides, turning frequently. Transfer skillet with pork to oven and roast pork until cooked through, about 20 to 30 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat. Add onion and shallot and sauté 3 minutes. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper.
• Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve.

PORK IN LIME CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• In a large ovenproof skillet, heat oil and 1 Tbsp butter over high heat; add pork and brown on all sides, turning.
• Remove skillet from stovetop and place in preheated oven, and bake pork until cooked through, about 20 minutes.
• While pork is baking, melt the remaining butter in a large skillet over medium heat; add onion, garlic, and green onion and saute for 3 minutes.
• Add wine and sherry and boil until liquid is reduced by half, stirring occasionally, for about 5 minutes.
• Add the chicken and beef broths and boil, stirring frequently, until liquid is reduced to 6 Tbsp, about 10 to 15 minutes.
• Add the half and half and simmer, stirring, until sauce is reduced to 1 cup, stirring frequently, about 7 minutes.
• Whisk in the fresh lime juice.
• Season sauce to taste with salt and white pepper.
• Cut pork diagonally into 1/4-inch thick slices.
• Spoon sauce onto serving plate; fan pork on top of the sauce, garnish with basil or cilantro, and serve with any extra sauce on the side.
• Tweaked and adapted from a recipe posted to Gail's Recipe Swap by Debby Bradford, who got it from the November 1991 Bon Appetit.

GARLIC-LIME PORK CHOPS

Steps:

• In a large bowl, combine the first seven ingredients. Pour 1/2 cup into a large bowl. Add the pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Broil 4 in. from the heat for 4-5 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Baste with reserved marinade.

SHREDDED PORK TENDERLOIN WITH LIME SAUCE

Steps:

• Sprinkle pork with salt and pepper. Heat oil in large nonstick skillet over high heat. Add pork and sauté until almost cooked through, about 1 minute. Transfer to plate.
• Add 1 1/2 cups onions, bacon and jalapeño to same skillet and sauté until onions are tender, about 5 minutes. Add wine; cook 1 minute. Add stock and cream and simmer until mixture is reduced to 1 cup, about 7 minutes. Return pork to skillet. Stir in lime juice. Add tomatoes and sauté until pork is cooked through, about 1 minute longer.
• Transfer to serving dish. Sprinkle chopped green onions over and serve.