- 500 grams of boneless pork chops
- 4 tablespoons of lard or oil
- 1 sour orange
- 2 onions sliced into julienne
- 4 cloves of garlic
- ½ cup of dry wine
- Salt, pepper, cumin, and oregano to taste.
Rinse the pork chops and check that there are no bone fragments left. Drain them, season with salt and pepper, and add oregano to your taste. Squeeze a bitter orange over the meat, making sure that the seeds don't fall in, as they are bitter and unpleasant in the mouth. Let them marinate in this mixture for at least two hours.
In a pot, put the lard, and when it's hot, add the onion cut into thin julienne and the crushed garlic. Sauté them until golden, then add the meat with its marinade. Pour the wine over the meat, cover everything, and let it cook on medium-low heat, turning occasionally to ensure it cooks well on both sides.
Avoid letting the sauce dry out, but if it does happen, just add a little more dry wine and let it simmer. Enjoy your meal!!