CUBAN PORK CHOPS4 large garlic cloves 4 center-cut pork chops, 8 ounces each, cut 1 inch thick salt 1 1/2 tablespoons olive oil 1/3 cup fresh lime juice 3/4 teaspoon ground cumin Thinly slice garlic. Dry pork chops with paper towels. Season generously with salt. Heat olive oil in a large skillet over medium heat. Stand and brown fat edge of chops, about 2 minutes. Brown first side, about 2 minutes. Turn over, and brown 1 minute more. Scatter garlic around chops and cook, stirring, 15 seconds. Add lime juice and 1/4 cup water. Cook, uncovered, turning chops once or twice, until done and 1/4 cup syrupy juices remain, 6 to 8 minutes. Transfer chops to plates and spoon sauce on top. Sprinkle with cumin and season with freshly ground pepper. Serve hot. SIMPLE TIP: If the pan juices reduce too much before the chops are done, add a little more water. If you add too much, just boil down the juices after the chops are out of the pan. SERVING SUGGESTIONS:Spinach or Swiss chard or cooked carrots sauteed with red bell peppers. Plain buttered rice or rice mixed with black beans. Makes 4 servings Adapted from source: The Simpler the Better: Sensational One-Dish Meals by Leslie Revsin with Rick Rodgers
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