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Thursday, September 11, 2014

Curry Chicken Pot Pie


One thing I try to focus on as I do my weekly grocery shopping is fresh foods.  I don't like the idea of eating lots of highly-processed foods, nor do I like cooking with it.  Canned soups don't exist in our house, along with packaged cookies, instant mac & cheese, boxed mixes, powdered dressing mix, etc.  Instead, I try to buy a lot of fresh produce and good quality meats from the meat counter, and make things with real butter, olive oil, flour...you know, the good old-fashioned way.

However, as much as I would like to, I don't make everything from scratch, so when I do buy something pre-made or processed, I usually try to find the healthiest kind.  For example, Tony absolutely loves ranch dressing on his salad, which is definitely not good for you, so for times when I don't feel like making it myself, I like to get the Greek yogurt ranch dressing from the refrigerated section.

Now that I've been so busy studying, I find myself with less time to prepare dinner the way I would like to.  I've been keeping meals simple and fresh, but every now and then, I'll cave in to something that is quick and just plain good.  And so, I am introducing to you this recipe for Chicken Curry Pot Pie.


I found this recipe one afternoon when I was searching for something relatively quick and easy, and that had 5-star reviews.  I decided to search for some Trader Joe's recipes, and this one came up.  Anyone who knows me well knows that chicken pot pie is my absolute favorite food.  If I could pick my last meal, a good chicken pot pie would be it.  So, when I saw that this was a prize-winning recipe, I was sold.  The best thing about it is it uses only Trader Joe's products, which is where I happen to shop at pretty often (besides Whole Foods and Vons).

Whoops, I didn't cover the edges. 

When this pie came out of the oven, Tony and I were both so eager to dig in.  The buttery pie crust and the yellow curry sauce had created such a wonderful aroma in the house.  The crust was golden brown and flaky, the way it should be, and when we finally started eating, I think there was a good 5 minutes of complete silence!  The flavors were just so incredible.  Tony even made the statement that this was one of his top 10 favorite things I've ever made.  If that's not proof of a great recipe, I don't know what is!


So yes, this does have some pre-made ingredients, such as the TJ's frozen pie crust, and the bottled TJ's yellow curry sauce.  But...if it's this good, I think I'm willing to make the exception every once in a while.   Even though the recipe calls for specific Trader Joe's brand items, feel free to adapt it to your own taste.  I'm sure a homemade pie crust, or a different variety of vegetables, would taste just as great.  Maybe one of these days when I have a little more free time, I'll try making my own version of this...from scratch!



Curry Chicken Pot Pie
Print this recipe
Yield:  6-8 servings
Recipe slightly adapted from Trader Joe's, originally from Trader Joe's 2011 HiiP Recipe Showdown winner, Linda Wang

Ingredients:
1 package TJ's Gourmet Pie Crust, prepared through step 2 for double crust pie
2 cups TJ's Organic (frozen) Foursome Vegetables
1 cup TJ's (frozen) Pearl Onions
2 Tbsp all-purpose flour
1 bottle TJ's Thai Yellow Curry Sauce
1 1/2 cups TJ's Just Chicken

Directions:
Preheat oven to 400 degrees F.  Microwave Organic Foursome and pearl onions for 1 minute on high, or until defrosted.  Mix flour with curry sauce.  Add vegetables, chicken and curry sauce mixture to bottom pie crust in pan - spread evenly.  Top with pie crust.  Seal and trim off excess pie crust, and flute edge if desired.  Cut vent holes.  Bake for 40 minutes, covering edges of crust with foil halfway through baking.  Cool for 10 minutes before serving.




Sunday, September 7, 2014

Citrus Marinated Chicken Thighs


It's been a long time since I've actually typed out a post and shared a recipe.  I haven't taken my boards yet, but all this studying is exhausting my brain, so I think taking a break to type out a post will be somewhat therapeutic.  I already feel like I have nothing but medical terms, medication dosage ranges, and "nursing interventions" constantly in my head.  

Note:  Sorry, I'm about to ramble about the nursing program in the next few paragraphs:

I never knew exactly how difficult nursing would be and the amount of knowledge it required when I first made the decision to enter the nursing program.  Sure, I've heard the stories of how nursing is "so hard!" and how "it will change your life" but to be honest, I feel like it's impossible to understand without really going through it on your own.  If I could explain it in any way, I would say that yes, those things are true, but they only scratch the surface of how intense these last 2 years really were.  It really did test everyone's limits...it didn't matter if you started out a straight-A student, or a natural test-taker...heck, we were all star-students to have gotten through all the hurdles to get accepted into the program.  But the program pushed us all to our breaking points, broke our confidence, made us question whether we were really cut out for this.  And unfortunately, some people did give in to those doubts, changed their career goal, and decided they made the wrong decision...but right when most of us had taken all we could handle, we started to see the light and gain hope.  Things started making more sense, instructors started acknowledging an improvement in us, and we had those unforgettable special moments with patients during clinicals that reminded us why we are doing this.  

If someone asked me if I would do it all over again, honestly?  I don't know if I could handle another 2 years of that!  The stress I carried was enormous.  I probably shaved off a good year or two of my life because of the stress!  I definitely do not miss those nights staying up until 2 in the morning to finish my care plan after coming home from a 12-hour shift, only to have to be at the hospital at 6AM for another 12-hour shift.  It. was. brutal.  Not to mention those 12-hour shifts that basically consisted of your instructor breathing down your neck during every procedure.  Questioning you about your patient, about the medications, about the medical conditions, and not stopping until you finally don't know the answer, then to get chewed out about it and ordered to write up a short summary on it to present to the clinical group the following day.  Ugh. I could go on.  And on.

But I am SO proud that I finished.  It truly is one of my biggest accomplishments, and I am so happy to be looking forward to a promising career.  They say (and by "they" I mean our instructors and other experienced nurses in the field) that the worst and hardest part of nursing education is your first program to get your RN license.  Once you have that and your clinical skills, the rest is...well, not easy, but a heck of a lot less stressful.  I sure do hope that's true, because I will definitely be furthering my education in the future.

People always ask me, "what area of nursing will you be going into?"   Right now?  My head is in general...something like telemetry, med-surg, or ER, where we see a wide-variety of patients and get valuable experience.  I really feel like that's the area that will really allow me to learn, grow, and become a more "marketable" nurse in the future.  But eventually, most likely after I finish with my nursing education, I'd like to be a pediatric nurse.  I always felt most at home there in my clinical rotation, and I really feel like I could handle the emotional aspect of it as well.  But we'll see.

Now, hopefully since I've shared everything I have to say about my nursing experience, I promise I won't bore you again with anything to do with nursing...that is, until I take and pass my boards!  

So, let's move on to this recipe I'm sharing today.  These chicken thighs?  SENSATIONAL.  Really, they are so incredibly good, and one of the best recipes I've discovered in quite a while.  Of course, it helps that thighs are one of the juiciest, most flavorful part of the chicken, but the citrus marinade really is amazing.  

I found the recipe in my August 2013 issue of Bon Appetit magazine.  The citrus marinade has a combination of citrus zest and juice, along with low-sodium soy sauce, to give it a kind of teriyaki-like flavor.  That's probably the main reason why I love it so much, but it's also incredibly easy to prepare.  I cooked it exactly as the recipe reads, and it came out perfect.  The thighs were perfectly cooked and juicy, and after eating, I was pretty disappointed that I didn't double the recipe for leftovers!  

Hopefully, you all enjoy the recipe as much as we did! 



Citrus Marinated Chicken Thighs
Yield:  4 servings
Recipe from Bon Appetit magazine - Aug 2013 issue

Ingredients:
1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 tsp finely grated lime zest
1 tsp finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup reduced-sodium soy sauce
2 Tbsp vegetable oil
1 Tbsp kosher salt
2  pounds skin-on, bone-in chicken thighs

Directions:
Set aside 1/4 cup of sliced scallions.  Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms.  Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag.  Add chicken, seal bag, and turn to coat.  Chill in refrigerator at least 20 minutes.

Preheat broiler.  Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade.  Broil chicken until lightly browned, about 5 minutes.  Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 12 to 15 minutes longer.  Serve chicken with reserved marinade and scallions.

Note:  Chicken can be marinated 2 hours ahead.  Keep chilled.



Wednesday, August 20, 2014

Update!

Wow, it sure has been a LONG time since posting on here.  A lot has happened since my last post...I graduated nursing school, have taken quite a few fun trips, and I've still been cooking and baking, as usual.  However, I've still been pretty busy, since I'm now studying hard in preparation of taking my boards, the NCLEX-RN exam.  I recently received my approval from the Board of Registered Nursing to sit for the exam, so now it's a matter of time before I can finally have the initials "RN" after my name, and say that I'm a Registered Nurse!

My husband and I, before heading over to my pinning ceremony!

Now that I'm nearing the end of my journey to become an RN, I'm hoping I'll be able to get back into blogging on a more regular basis.  After all, I've been enjoying so many good dishes that I am dying to share!  One thing I'm planning on doing in preparation of more blogging is switching this blog over from it's current Blogspot host to Wordpress.  One main reason is because I use my iPad for almost everything, but unfortunately, the Blogspot app is incredibly frustrating and makes it difficult to do the things I want to do on here.  Also, I also take a lot of my food photos with my iPhone or iPad now, and it's so much less of a hassle to import directly to the blog, instead of having to transfer to the computer first and then import from there.  I'm hoping to make the transfer in the next few weeks, but since I own the domain "beachsidebaker.com," the website should stay the same and shouldn't cause any problems for any readers.  Hopefully, after this transition, I should be able to update this website and share recipes much more frequently!

Until then, you can always follow me on Instagram:  @thebeachsidebaker
I'm constantly posting photos of all my foodie moments.  Here's just a peek of some things you might see on there:



The amazing waffle sandwich from Bruxie!
Citrus-marinated chicken thighs

Plum and cherry bruschetta

Honey bourbon ice cream with peaches and browned butter crumble

Butter-basted salmon with hazelnut relish

Slow-roasted salmon with cherry tomatoes (can you tell we really like salmon?)

Hope to be blogging again soon!  :)

Wednesday, September 18, 2013

In memory


Clearly, I've been away from this blog for a while.  Without question, this semester of the nursing program (Advanced Med-Surg) has been the hardest semester of school in my life...in fact, I think it's one of the hardest things period that I've ever done in my life.  I'm constantly up to my ears in paperwork, books, care plans, etc. so I apologize that my blog has been inactive lately.

However, I wanted to pay a visit here just to highlight a previous recipe from a couple years ago:  Scandinavian Almond Bars.

The reason why I wanted to re-share these cookies is because they were Grandma's favorite.  My grandma passed away yesterday morning.  I was in class, in the middle of taking an exam, when it happened.  8:45 am.

I didn't know until I finished my exam, and went to turn my phone back on and saw several missed calls and texts from my mom and sister.  I immediately knew why they were calling, but didn't really want to believe it until I heard their words.

My grandma had been in the hospital since last Thursday, when she recently fell and fractured her femur right above her knee.  They did not perform surgery because of her age (91) and the risk involved, so they provided local anesthesia to reset the bone and stabilized it with a brace to heal.  While she was there, her oxygen levels dropped, so they transferred her to ICU to monitor her O2 more carefully and give her oxygen supplementation with a breathing mask.  Her oxygen did rise back to normal levels, but the doctor reported that her lungs and kidneys were failing.  There was nothing more to be done at the hospital so on Sunday, they transferred her to the local rehab facility, for "comfort care."  As a nursing student, I knew what comfort care meant...

My sister and mom went to visit her that evening after her transfer and noticed her labored breathing and decreased level of consciousness.  I started thinking about plans to drive up to visit her at the rehab center this week, but unfortunately, she passed the next morning.  The nurses at the rehab center said she died peacefully in her sleep, without any suffering

It's almost unreal to think about her actually being gone, because she has been in and out of the hospital so many times in the last 5 years it almost seemed routine.  A visit to the hospital, followed by a month or so in the rehab center, and then back home...except this time she won't be home.

I have so many good memories of my grandma.  I feel as though my sister and I have had a closer relationship with our grandma than most people do.  We lived at our grandma's house for a period of time, during our childhood, and she ended up living with us in the more recent years.  She spent so much time with my sister and I growing up, taking us to and from school almost every day while my mom was at work.  Every day when we got out of school she was there sitting in the car or sitting in front of the school on the bench, with a comic book, toy, or candy for us.  She always took us to Home Video every Friday, the local video rental store, where we could pick out a video game or movie of our choosing.  Whenever we went to the mall, it was always my mom, sister, myself, and my grandma.  Sometimes after school, she'd take my sister and I to the local pizza buffet, and gave us a few quarters to play in the arcade.  All of our friends got to know my grandma because she was always there, and they always called her "Grandma" too.  I could go on and on about my grandma, but basically she spoiled us...in the best way, the way any grandparent should.
 
I'll be headed north next weekend to help my mom prepare for and to attend my grandma's memorial service.  While there, I am definitely making these almond bars.  I'll always think of my grandma whenever I make them because they were her favorite.


Click here for the recipe



I'll miss you, Grandma.



Friday, July 26, 2013

Salted Butter Caramel Ice Cream


*I was supposed to post this yesterday, but forgot.  Whoops!  Well, Happy Friday, and here you go!

As you all know, at the end of August I will be resuming my studies in the nursing program to complete my second and final year.  It's amazing to think that I'm only a year away from being able to call myself a Registered Nurse.  While that's exciting and all, it still means another year of grueling, stressful days of clinicals, and countless sleepless nights studying for exams...and I imagine this second year will be even harder than the first.

I've already spent the day today at the medical clinic, getting poked and prodded to satisfy my program's health requirements, and I still have to go back few more times throughout the week for my 2-step tuberculosis (TB) test.  I also have to attend a CPR class this week to renew my CPR certification for another year.  Later this afternoon, I also have to go to school for my annual respirator fit-test appointment.  So much to do...and I've already spent so much time in the waiting room today.  I know that when I finally get home, I'll be in need of a treat.

Luckily, I made this ice cream earlier in the week, so it's currently waiting for me in my freezer.  A few months ago, before my wedding, I received a Cuisinart ice cream maker as a wedding shower gift from one of my relatives.  I was incredibly excited when I received it, and am now so thankful to have it during this hot summer season.  Out of all the sweet treats I could enjoy, ice cream is always near the top of my list.  There is a multitude of recipes I've collected that I can't wait to try using my new ice cream maker; however, when I saw this recipe from Annie's Eats, I knew I had to try it immediately.  

Salted Butter Caramel?!  What could be better?  I was already hooked just by the flavor, but Annie's praise of this ice cream really sealed the deal.  This ice cream is made with a custard base, which requires a little more effort, but a custard base also results in a smoother, creamier ice cream, so it's absolutely worth it.  To make this ice cream, the sugar is cooked down into a caramel, then gradually combined with cream, butter, egg yolks, milk and vanilla. 

Take note that hot, melted sugar is incredibly delicious, but also dangerous if you're not careful.  So please stir carefully, and have the other ingredients prepped beforehand, such as the yolks already separated from the whites and in a small bowl, cream and butter measured out, etc.  I prepped my ingredients, but by sheer clumsiness, I splashed a couple drops of hot sugar on my foot and thigh (also probably not a good idea to wear sandals and shorts), so now I have some nice little burn spots to carry with me forever.  They're incredibly small though, so no big deal, but still hurt like heck at the time!  Tony, who first started his business career in the food and beverage industry, says that most serious cooks have burn marks...so hey, I'll take it.  It was only a matter of time, and I'd do it all over again anyway just for another batch of this heavenly ice cream!

Enjoy!


Salted Butter Caramel Ice Cream
Yield:  about 1 quart
Recipe from:  Annie's Eats

Ingredients:
1 1/2 cups sugar
1 cup heavy cream, warmed
4 Tbsp salted butter*, at room temperature
1/2 tsp. sea salt
2 cups whole milk, dividied
5 large egg yolks
1 tsp. vanilla extract.

*If using unsalted butter, increase the sea salt to 3/4 tsp

Directions:
Add the sugar to a medium saucepan in an even layer.  Heat over medium until the sugar at the edges of the pan begins to melt.  Use a heatproof spatula to stir the melted sugar from the bottom and the edges to the center, until all the sugar is dissolved.  Continue to cook, stirring occasionally, until the caramel reaches an amber color (test a drop on a white plate if needed).  Once the caramel reaches the correct color, immediately remove from the heat--caramel can go from perfect to burnt in seconds!

Add a bit of the warmed cream in a slow drizzle down the inside edge of the pan, whisking to incorporate before adding more, to prevent seizing.  Once all the cream has been added, whisk in the butter.  If the mixture has seized, return the pan to the burner over low heat and stir gently, breaking up lumps, until the mixture has returned to a liquid state.  Whisk in the salt and 1 cup of the milk.

Place the egg yolks in a medium bowl or liquid measuring cup and whisk to blend.  Slowly pour a bit of the warm caramel mixture into the bowl with the eggs, whisking constantly to prevent the eggs from curdling.  Continue to add slowly until most of the caramel has been mixed in.  Return the custard to the saucepan over medium-high heat.  Continue to cook, stirring constantly and scraping the bottom of the pan to prevent the mixture from burning, until the mixture thickens and coats the back of a spoon (about 170-175 degrees F).  

Pour the custard through a fine mesh strainer into a bowl or storage container.  Stir in remaining 1 cup of milk and the vanilla.  Let cool slightly (set bowl on an ice bath, stirring occasionally, to speed this process), then cover and refrigerate until completely chilled.  Freeze in an ice cream maker according to the manufacturer's instructions--I churned my ice cream for about 20 minutes before transferring to a freezer-safe container to finish freezing.


Saturday, July 20, 2013

Perfect Lemon Bars


True story:  I ate one of these for breakfast this morning. 

Trust me, these are THAT good.

I really can't stop eating them.  I ate a couple yesterday after my run.  Yep, that's right, I actually went for a run yesterday with Tony along the beach path near our home.  I'm working on getting in shape before we head to Hawaii net month.  Although I do want to be "bikini-ready" when I go, the main reason why I want to get in shape is because I want to be able to keep up on all the hikes we go on while we're there:  Diamond Head and Manoa Falls, to name a few.  

I also ate another one last night, while we watched our new addiction and favorite show:  Game of Thrones.  Although I had heard about it, I never really felt the need to watch it until our last trip to San Diego, when Tony's step-mom told us about how good it is, and gave us the first season on DVD to borrow.  After that, we were curious, so we watched the first episode...then the next...and the next...until we were done.  Then on to season 2, and now, we're right in the middle of season 3.  I admit it, I'm hooked!  It's so good, and I can't help but love the character, Daenerys Targaryen, "Queen of Dragons."  In my opinion, she really is the star of the show.  Well...her and Tyrion Lannister.  I love his constant witty, sarcastic remarks.  If you don't watch the show, I highly recommend it, if you don't mind the sex/nudity/language that is pretty common for any HBO show.  :)


Now let's talk lemon bars.  The original blogger who posted this recipe, Mel from Mel's Kitchen Cafe, described this recipe as the perfect lemon bar recipe, hence the name, Perfect Lemon Bars.  I was a little skeptical, because using the description of "perfect" truly sets the bar pretty high, but after making these, I have to agree with Mel.  These are perfect!  The crust of these bars is so butterfly and flaky; just what you would desire in a shortbread crust.  The lemon filling has a sweet, yet tart flavor that any lemon lover (like me) would absolutely love.

If I could report any downside to this recipe, it would be the fact that part of this recipe requires patience.  I struggle with recipes that require chilling time, so it was difficult for me to wait for the shortbread dough to chill in between blending and pressing in the pan, but trust me, the wait is so worth it!  The chilling time is necessary to be sure that the butter stays cold and solid after blending the shortbread dough and again after pressing in the pan.  The cold, solid pieces of butter are what makes the crust stay light and flaky while baking.  As the butter melts during the baking process, it leaves little pockets throughout the crust, giving it that crispy texture that everyone loves.


Perfect Lemon Bars
Yield:  one 9x13 inch pan
Recipe from Mel's Kitchen Cafe

Ingredients:
For the crust:
1 3/4 cups all-purpose flour
2/3 cup powdered sugar, plus extra to sprinkle on bars
1/4 cup cornstarch
1/2 tsp. salt
12 Tbsp. butter (1 1/2 sticks), cut into 1-inch pieces

For the filling:
4 large eggs
1 1/3 cups granulated sugar
3 Tbsp. all-purpose flour
2 tsp. grated lemon zest, from 2 large lemons
2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
1/3 cup milk
Pinch of salt

Directions:
Place an oven rack in middle position and preheat oven to 350 degrees F.  Line a 9x13-inch baking pan with  parchment paper and lightly grease the parchment paper.

Stir together the flour, powdered sugar, cornstarch, and salt.  Add the butter and cut the butter into the dry ingredients using a pastry blender (for best results) or using two knives, or process in a food processor for 8 to 10 seconds and then as needed until mixture resembles coarse meal.  Refrigerate for 10-15 minutes.  Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan.  Refrigerate again for 15-30 minutes.  Bake until golden brown, about 20 minutes.

For the filling, whisk together the eggs, sugar, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.

Pour the filling onto the warm crust (it's important that the crust is still warm) and reduce the oven temperature to 325 degrees.  Bake for about 18-20 minutes, or until the filling is solid and feels slightly firm to the touch.  Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.  

Friday, July 19, 2013

Vietnamese Pork Chops



Happy Friday!  Another week gone...but another week closer to Hawaii!!  

(...I'm just going to ignore the fact that that also means another week closer to school starting again.)

I have not shared here yet, but on August 10th, Tony and I are taking a trip with our friends to Hawaii!  I can't wait; I've never been to Hawaii before so I'm looking forward to foodie finds, hiking, sightseeing, and just relaxing!  We're going to visit one of our good friends, who moved there a little over a year ago, so at least we will have a local with us to show us around.  We'll be staying on Oahu, since that's where our friend lives and works, and I've already been doing plenty of research to find the best food spots.  I have quite a list with all of the must-eats, such as Leonards malasadas and Liliha Bakery's famous coco puffs.  If you've been to Oahu and have any suggestions, please feel free to share!

I hope you all don't mind that I'm posting a lot of savory dishes, as opposed to baked goods.  I've been doing a lot more cooking than baking in the kitchen lately, mostly because the summer heat has made me reluctant to turn on my oven.  However, just because the food isn't sweet doesn't mean that it's any less enjoyable.  In fact, I've thoroughly enjoyed cooking AND eating all of these savory dishes.  

This recipe comes from my go-to food magazine, Bon Appetit.  I loved the simplicity of the dish along with the fact that it did not require me to turn on my oven.  It also had an interesting twist, using lots of Vietnamese flavors such as rice vinegar and nuoc mam (fish sauce).  I really didn't know what to expect when I decided to make this dish, but I was very pleased with how it turned out (like most Bon Appetit recipes).  The pork chops were very flavorful and the lime wedges were the perfect accompaniment to the sweet and savory flavor of the chops.  Best of all, this was another simple dish to make...perfect for a weekday meal.

Vietnamese Pork Chops
Print this recipe
Yield:  4 servings
Recipe from Bon Appetit magazine, June 2013 issue

Ingredients:
1 small shallot, finely chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce (such as nuoc mam or nam pla)
2 Tbsp. unseasoned rice vinegar
1 tsp. freshly ground black pepper
4 1" thick-cut bone-in pork chops (about 2 1/2 lb. total)
1 Tbsp. vegetable oil
Kosher salt
Lime wedges, for serving

Directions:
Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish.  Using a fork, pierce pork chops all over and add to marinade in dish.  Turn to coat.  Cover and let pork marinate at room temperature, turning occasionally, for 20 minutes.

Remove pork chops from marinade, scraping off excess (reserve marinade for sauce).  Heat oil in a large skillet over medium-high heat.  Lightly season pork chops with salt.  Cook until browned and cooked through, about 4 minutes per side.  Let pork chops rest 10 minutes before serving.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.

Serve pork chops with reduced marinade and lime wedges.