Ingredients

8 thin, center-cut pork chops, about 4 ounces each
salt and freshly ground black pepper to taste
4 each 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
Combine:
1/8 C. fresh lime and lemon juice
2 large onions, thinly sliced
1/4 C. pure Spanish olive oil
1/2 C. dry sherry .

Cooking Instructions

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 onion mixture. Cover and refrigerate for 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, for about 20 minutes. Serve hot,
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: