When bottom of pan is coated, add 2 or 4 small chops (whatever can easily fit in the pan without touching each other). Squeeze the juice from 1/2 the lime making sure to coat both sides of the chop and squeeze in the butter. Also add a small amount of salt and pepper to each side of chops (about a dash per side of each).

Cook chops on medium to medium-high heat- cooking slowly but with high enough heat to give the chops a nice brown coating when done. Add onions, peppers, and mushrooms. Cook for about 10 minutes - turning chops about 2 to 3 times. Squeeze remaining lime over chops. Add chives, basil and rosemary. Cook until chops are done.

Make a small incision in the center of the chops to see if the center is done (or use a meat thermometer). If not, cook until done (no pink with a nice, light white color). When center is no longer pink, slowly add soy sauce and cook an additional 2 to 3 minutes, turning often to fully coat chops with sauce and herbs.

Serve with rice pilaf and broccoli or green beans.

Serves 2 to 4.

Submitted by: Monica G.