CHULETAS DE PUERCO CRIOLLAS

CHULETAS DE PUERCO CRIOLLAS image

Yield 4

Number Of Ingredients 10

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

Steps:

Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin together 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 medium heat and brown the chops on both sides. Add the sherry and reserved marinade and the onion slices. Cover and cook until chops are tender -- about 20 minutes.