CUBAN PORK CHOPS

4 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