Recipe(tried): Cuban Pork Chop Dinner in Fla

Hello Everyone,

The marriage of pork, sherry, and sour orange with the fragrant addition of garlic, sauteed onions and herbs makes this a truly delicious Creole dish. My mama made this once a week when I was growing up and I can still remember the smell wafting thru the door as I came in from school. This is truly delicious served with fluffy white rice, black beans and sweet fried plantains. Ah, what memories food can evoke....

Mamita's Chuletas de Puerco Criollas
(My Mom's Cuban Pork Chops Creole Style)

8 thin, center-cut pork chops, about 4 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry

Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin togther into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.

Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and reserved marinade and the onions slices, cover and cook til chops are tender about 20 mts.
Makes 4 servings