In Cuba, lots of garlic, freshly squeezed lime juice, and aromatic cumin are a favorite way to season roast pork. I think the combo is good with chops, too. Here, meaty chops cook on top of the stove while their lime and garlic pan juices reduce to a syrupy sauce around them.
4 large garlic cloves
4 center-cut pork chops, 8 ounces each, cut 1-inch thick
1-1/2 tablespoons olive oil
1/3 cup fresh lime juice
1/4 teaspoon ground cumin
Thinly slice garlic. Dry pork chops with paper towels. Season generously with salt.
Heat olive oil in a large skillet over medium heat. Stand and brown fat edge of chops, about 2 minutes. Brown first side, about 2 minutes. Turn over, and brown 1 minute more. Scatter garlic around chops and cook, stirring, 15 seconds. Add lime juice and 1/4 cup water.
Cook, uncovered, turning chops once or twice, until done and 1/4 cup syrupy juices remain, 6 to 8 minutes. Transfer chops to plates and spoon sauce on top. Sprinkle with cumin and season with freshly ground pepper. Serve hot.
If the pan juices reduce too much before the chops are done, add a little more water. If you add too much, just boil down the juices after the chops are out of the pan.
Spinach or Swiss chard or cooked carrots sautéed with red bell peppers. Plain buttered rice or rice mixed with black beans.
The Simpler The Better
Sensational Home Cooking in 3 Easy Steps
by Leslie Revsin
John Wiley & Sons
Recipe reprinted by permission.
More Cuban Recipes
This page created November 2004
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