This was the main dish of our New Year’s dinner 2007. For the full menu, see this post.
Serves 4 very generously
Ingredients:
8 thin center cut pork chops
Freshly ground black pepper & salt to taste
4 cloves of garlic (crushed)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup orange juice
1/3 cup lime juice
2 large onions (thinly sliced)
2-3 tablesppons grapeseed oil or another oil with a high burning point
1/2 cup dry sherry (can substitute for dry white wine)
Method:
- Season the chops with salt and pepper.
- Mix the crushed garlic with the oregano and cumin, and rub into the chops.
- Place chops in a nonreactive bowl, pour the orange and lime juice over them, 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 hot, then quickly brown each chop on both sides. Leave chops in a roasting pan. Note: this can be done up to one hour before serving.
- Remove excess oil from the skillet where chops were browned, then add the sherry and reserved marinade, including the onions. Cook for about ten minutes.
- Fifteen minutes before serving, put chops into a hot oven (350-400 degrees F) until firm and no longer pink (7-10 minutes- be ware of overcooking).
- Heat the sauce and serve on top.
(Adapted from Food Down Under with Hillel’s advice)
