(Chuletas de puerco a la Criolla)
4
thin center-cut pork chops
4
cloves garlic mashed
dried
oregano
ground
cumin
salt
and pepper
lime
juice, orange juice, olive oil
1-2
large onions
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
with black beans (frijoles negros).
Cooking and photos by Elena Malec.