4 thin pork chops, about ½ inch thick, total of about 1 lb
4 tbsp fresh lime juice
2+ tbsp chopped cilantro
2 clove garlic, minced
1/2 tsp salt
1/4 cup extra virgin olive oil
Make the marinade: combine the lime juice, cilantro, garlic, salt and olive oil in a small bowl.
Place the pork chops in a large plastic bag, pour the marinade into the bag to cover. Close the bag, shake it up to coat the pork. Marinade in the refrigerator for 30 to 60 minutes.
Remove pork chops from the fridge 10 minutes prior to cooking.
Coat a large, oven proof skillet with oil spray and heat on medium high. Shake the excess marinade from the pork chops, and place the chops in the skillet. Sear the pork chops for 2 minutes, then turn over to sear for another two minute.
Move the pork chops to the oven to finish cooking the meat. Roast for about 5 minutes and check for doneness. Cooked pork should be 145 degrees. 5 minutes was just right for us, but return the pork to the oven for a couple more minutes if needed.
When the pork is cooked to 145 degrees, let the pork rest for a few minutes before serving.