Pork is a popular in Cuba, especially roasting a large cut of meat like pork loin or shoulder. Since it is just for me this week, I made a smaller portion of pork chops flavored with citrus, onions and sherry. The recipe makes tender and moist pork chops with a good amount of pan juices that could be thickened into a gravy with a little cornstarch, if desired.
Apologies for the second lapse in blog posts this month, I caught the respiratory flu that has been going around, and am only just now re-gaining my energy and my appetite!
Chuletas de puerco criollas (Cuban pork chops)
4 boneless pork chops
3 cloves garlic, chopped
1/8 tsp. dried oregano
1/4 tsp. ground cumin
1/4 c. orange juice
1/8 c. lime juice
1/8 c. lemon juice
1 large onion, thinly sliced
1/3 c. cooking sherry
Season the pork chops with salt and pepper. In a mortar and pestle, grind the garlic, oregano and cumin into a paste. Spread the paste evenly on the pork chops and place them in a shallow glass dish or casserole. Mix together the citrus juices and pour over top of the pork chops. Top with onion slices. Cover and refrigerate to marinate for at least 2-3 hours.
Remove the pork chops from the marinade and pat them dry with paper towels. Heat olive oil over medium heat in a non-stick skillet and brown pork chops on both sides. Add the sherry, marinade and onions to the pan, cover and simmer for about 20 minutes. Serve hot with beans and rice.
Note: the recipe ideally calls for Seville orange, also called sour orange, juice which is available in some Latino markets, which I haven’t been able to find yet. This combination of orange, lemon and lime juice is supposed to substitute for that unique sour orange flavor.
Adapted from: Memories of a Cuban Kitchen, by Mary Randelman and Joan Schwartz