Yield: 4 Servings
|8 eaches||Thin, center-cut pork chops, about 4 ounces each|
|\N \N||Salt and freshly ground black pepper to taste|
|4 eaches||Cloves garlic|
|¼ teaspoon||Dried oregano|
|¼ teaspoon||Ground cumin|
|½ cup||Seville (sour) orange juice or 1/4 cup sweet orange juice|
combined with ⅛ cup each fresh lime and lemon juice 2 large onions, thinly sliced ¼ cup pure Spanish olive oil ½ cup dry sherry 1.
Season the chops with salt and pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chops with the garlic paste, place in a nonreactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate 2 to 3 hours. 2. Remove the chops from the marinade, pat dry with paper towels, and reserve the marinade. In a large skillet, heat the oil over medium heat until fragrant, then brown the chops on both sides.
Add the sherry and reserved marinade, including the onions, cover, and cook until the chops are tender, about 20 minutes. Serve hot, accompanied by Moros y Cristianos (see CUBA07.TXT) or Boniatos Fritos (see CUBA08.TXT). Makes 4 servings CHULETAS DE PUERCO CRIOLLAS Cuban Pork Chops