When fellow food blogger Joelen emailed me about participating in Krystal’s virtual baby shower, I replied immediately. Krystal is a friend who I’ve made through blogging (be sure to check hers out if you aren’t already a reader), and even though she’s all the way across the country, I’m confident that we will meet in person one day.
I know that Krystal has had a bit of a rough road to get where she is right now, but soon Cookie will be here and she’ll be holding her little miracle in her hands. I know firsthand what an amazing feeling that is, and I can’t wait for her to experience the same thing!
All the participants (and wait until you see the shower on Joelen’s blog tomorrow…there are a LOT of us!) were asked to make something from one of two cuisines, representing Krystal and her husband – either Cuban or Filipino. Well, many of you know my mad love for Cuban food, so off I went to find a dish that I knew they would enjoy.
I went with something simple, figuring an easy dish would come in handy once the new parents are busy with Cookie. Like Italian and Greek cuisine, there are many Cuban dishes that have few ingredients but are very, very delicious. This is one of them.
Anything with this many onions is more than good in my book 🙂
Congratulations, Krystal…can’t wait until the big day!
Cuban Pork Chops
slightly adapted from La Cocina de Nathan
4 boneless pork chops
6 garlic cloves, mashed
juice of 3 limes, divided
1 1/2 teaspoons cumin
extra virgin olive oil
2 large onions, sliced
Rub pork with garlic, lime juice from 2 limes, 1 teaspoon salt and cumin. Heat oil in a large pan and add pork. Cook each side well, about 10 minutes or so (depending on thickness of chops). If the garlic burns, that’s okay.
Remove pork from pan and add onions. Add salt (be generous!) and saute onions until brown. Add juice from last lime to deglaze and scrape bits from bottom of pan.
Add pork back to pan and pile onions around and on top of chops. Turn off heat, plate and serve.