Friday, April 19, 2013


2 tsp cumin seeds
3/4 tsp coarsely ground black pepper
1/2 tsp salt
1 1/4 lb boneless thin-cut pork loin chops
2 to 3 tbsp olive or canola oil
1 tbsp minced garlic
1/2 cup orange juice
1/4 cup lemon juice
2 tbsp chopped fresh cilantro

Make a rub by combining the cumin, pepper, and salt together in a small bowl; rub over the chops.

Heat a large skillet over medium heat until hot; add 2 tablespoons of the oil and allow oil to get hot.  Add the chops, in batches if necessary, and cook 4 to 5 minutes until pale pink in center.  Turn chops once while cooking and add more of the oil if necessary.  Remove chops and place on a warm platter.

Add the garlic to the skillet; cook, stirring, over medium-low heat for 30 to 60 seconds.  Stir in the orange and lemon juices.  Increase the heat to high and boil the mixture 3 to 4 minutes or until slightly thickened.  Stir in the cilantro.

Add the chops back to the skillet and cook another 1 to 2 minutes until heated through.

Garnish with fresh chopped cilantro, if desired.

Yield: 4 servings

Note: I got this recipe a few years ago from Cooking Club.

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