Instructions: 1. 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 onions. Cover and refrigerate 2 to 3 hours.

2. 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, about 20 minutes. Serve hot, accompanied by Moros y Cristianos or Boniatos Fritos.

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