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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 slice onions. Cover and refrigerate 2 to 3 hours.
Remove the chops from the marinate, pat dry with paper towel and reserve the marinade. In a large skillet heat the oil over medium heat until fragant, then brown the chops on both sides. Add rthe sherry and reserved marinade, including the onions, cover and cook until the chops are tender, about 20 minutes. Serve hot accompanied with rice.
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