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CUBAN PORK CHOPS (RODRIGUEZ STYLE) 
8 4 oz. Center cut pork chops, sliced thin
4 Cloves garlic
1/4 tsp. Dried oregano
1/4 tsp. Ground cumin
1/2 c. Seville (sour) orange juice -or-
1/4 c. Sweet orange Juice combined with
1/8 c. Fresh lime and lemon juice
2 lg. Onions, thinly sliced
1/4 c. Pure spanish olive oil
1/2 c. Dry Sherry
Salt and freshly ground black pepper to taste

Season the chops with salt and pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chops with the garlic paste, place in a nonreactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate 2 to 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 until fragrant, then brown the chops on both sides. Add the sherry and reserved marinade, including the onions, cover, and cook until the chops are tender, about 20 minutes.

Prep Time: 25 minutes.
Marinate Time: 2-3 hours.
Cooking Time: About 20 minutes.

Serves 4.

Submitted by: Kerry Rodriguez
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