Chuletas de Cerdo Cubanas (Cuban Pork Chops)

Ingredients

• 4 pork chops (or more depends how many your feeding and people's appetite)
• 4-5 cloves of garlic, mashed to a paste with a mortar or in a garlic press (it's about 1 clove or 2 per chop)
• juice of 1-2 limes or 1 1/2 limes
• 1 teaspoon of ground cumin (more to taste or less Cuban food is heavy on cumin)
• salt to taste 1-2 teaspoons of salt
• extra-virgin olive oil to pan-fry
• 1 1/2 really large onions or 3 medium ones or 4 small ones julienned (optional)
• juice of 1 more lime (for onions)

Directions

1. Rub the meat with cumin, lime juice, salt and mashed garlic. (This can be done in advance to let the flavors sink in some more)

2.Heat oil in pan. (It should be hot enough that it bubbles when you touch it with a wooden spoon). Add pork chop and cook 10-15 minutes on each side or until they are browned.

3. In the same pan add you onions and salt. Caramelize them. To stop the caramelization process add the lime juice.

4. Turn off the heat and add the pork chops to the pan.