Garlic & Lime Butterfly Pork Chops

Garlic & Lime Butterfly Pork Chops

  • TOTAL PREP TIME35 minutes


  • 4 boneless pork chops butterfly cut, about 1/2-inch thick
  • 3 limes only juice (6 tablespoons)
  • 3 large cloves garlic minced
  • 1/4 teaspoon salt OR to taste
  • 1/8 teaspoon black pepper OR to taste
  • 3 tablespoons olive oil
  • 1/2 cup salsa ranch dressing (such as Spicy Ranch Dressing)
  • 1/2 cup Monterey Jack cheese shredded (about 2 oz.)
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Place the pork in a shallow dish, add the lime juice and garlic, turn several times to coat well. Cover with plastic wrap and refrigerate 30 minutes.
Sprinkle both sides of the pork evenly with the salt and pepper. Heat half of 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 Fahrenheit, 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.

Serves 4; 1 pork chop plus 1/4 cup sauce per serving.


Crane Family

Meet the Crane Family

Southwest Kansas

My family and I live in the southwest part of the state. About 30 years ago I started raising hogs. It's been great to watch the continual improvement that our farms have made over the years. My wife, Nancy, and I have enjoyed raising our four children; Mandy, Mason, Miranda and Masheala, in a rural area.

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