Citrus chops by Martha Stewart

Preparation steps

• In a bowl in which you will marinate the meat, add lime / lemon and orange juice, balsamic vinegar, mustard, finely chopped garlic, thyme, salt and pepper. Mix everything well. Wash and clean the cutlets from excess fat, lightly beat them with a meat mallet. cut them at the tops to break the skin so that the chops remain flat after baking. Add the meat to the bowl with the marinade, stir rubbing to soak .Dispose in the fridge for half an hour. Heat the olive oil in a thick-bottomed pan. Remove the chops from the marinade, save the marinade. Toast the chops for 5 minutes on each side / it depends on the thickness of the chops, to catch a nice color and to caramelize. Remove and keep warm until you bake everything. Pour the marinade into the pan where the chops were baked, then use a wooden spoon to remove all the divots that were baked on the bottom. Return the chops, reduce the temperature, cover and continue to cook the chops for 10 minutes. Turn them occasionally. Take out the cooked chops and keep them warm. Put the sauce to cook at the highest temperature for another minute to reduce and thicken slightly. Remove from the heat, add the butter, stir and return the chops. add salt and pepper if necessary.