Recipe(tried): Tia's Ara Delectable Pork Chops - My Aunt's Scrumptious Pork Chops...

Hi Everyone!!

The first time I was served these delectable pork chops by my Aunt Ara, I thought I was eating them at a gourmet restaurant. My aunt can whip up a meal in minutes and you would think she slaved all day. I suspect the reason all her dishes are so delicious is because she always includes one main ingredient...love. She makes all her special dishes with a passion for cooking and you can savor the moment at her table.

The reason my cousins and I are such good cooks is because it runs in the family. My great-aunt Estelvina who is in her early 90's as we speak, could cook wonderful dishes...she is widely known for her Pastel de Pollo, (Chicken Pie) and many biscochos (cakes). My aunt and Mom also have their own specialties, among them Arroz con Pollo, Rabo Encendido, the Pork Chops, of course and so many other Cuban delicacies. These are women that cook with fresh herbs and marinade their meats in sour oranges. Their love of family shines through their food presentations.

I can't leave out their cousin Mirta...from her we all learned the basics of putting together a party. Her famous Party Meatballs and many ideas have influenced us throughout the last 25 years. Her holiday table was laden with the bounties of the season. She would have specialties flown in from Boston where her husband's family was from. All sorts of pastries, lobsters, casseroles, and assortments of meat would greet every visitor walking throught her doors. No holiday would be complete without visiting cousin Mirta's house back then.

Here then is my aunt's simple recipe for her delicious pork chops. I hope you enjoy them as much as our family does.

Happy Cooking!!! Gina

Tia's Ara Delectable Pork Chops
serves 2

I use a speckled oval oven pan that has a lid. It is small and perfect for the two chops and it cooks meat tender to the bone.

2 boneless, 1 inch thick pork chops
1/2 c. sour orange juice or 1/2 c. mixed lemon juice with orange juice
3 garlic cloves mashed
salt and pepper
1 onion, sliced
rosemary
2 T. worcestershire sauce
orange marmalade

Marinate the chops overnight in the orange juice mixture with salt,pepper, rosemary and garlic.

Next day, slash the little bit of fat band on the chops so that they don't curl up and stay flat as they cook. Brown them in a skillet with about 2 T. olive oil. Add the onions slices after you turn the chops once, when the onions are nice and browned, place evrything in the speckled pot at 350 for 10 minutes. Lower heat to 300 for the next 50 minutes and after the 1st half hour, open lid and check chops. Sprinkle the worcestershire sauce over them and continue cooking. When the chops are almost done, smear a tablespoon of orange marmalade over the tops and continue cooking.