INGREDIENTS:

8 thin, center of cut pork
-chops, about 4 ounces each
-salt and freshly ground
-black pepper to taste
4 cloves of garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 cup sour (Seville) orange
-juice or 1/4 cup sweet orange
-juice mixed with 1/8 cup each
-fresh lime and -lemon juice
2 large onions, thinly sliced
1/4 cup pure Spanish olive oil
1/2 cup of dry sherry

First season the pork chops with the salt
and pepper to tast. Now use a mortar, to
crush the garlic, oregano, and the cumin
into a paste.

Rub the chops chops with the garlic paste
and put into a nonreactive bowl, pour the
the orange juice over and cover with the
sliced onions.

Next cover the pork chops and refrigerate
for at least 2 to 3 hours. Remove the pork
chops from the marinade, then pat dry with
the paper towels, and reserve the marinade.

In a large skillet, heat the oil over the
medium heat until fragrant, then brown the
chops on both sides.

Add the sherry and reserved the marinade,
with the onions, cover and cook until the
chops are tender, for at least 20 minutes.

Finally, serve hot, accompanied by Morosy
Cristianos (Black Beans and Rice) or the
Boniatos Fritos (Fried Sweet Potato Rounds).
Serves 4 People.

INGREDIENTS:

1 ham bone
1 bay leaf
2 cups of milk
1 clove of garlic
1 medium size onion
-stuck with 3 cloves
1 rib celery, without
-the leaves, chopped
2 medium size ripe
-tomatoes, quartered
1 medium size carrot,
-scrubbed and diced
1 pound of dried quick
-cooking lentils, rinsed
-in cold water and picked
-over 2 quarts of water.
1 large leek, the white
-bulb and tender part
-of the green stem,
-cleaned well and sliced.
-salt and freshly ground
-black pepper to taste
1 medium size of all-purpose
-potato, peeled and diced

1 teaspoon of ground cumin
1 tablespoon of red wine vinegar

Direction:

Place all of the ingredients except the
salt, pepper, and milk in a large sauce
pan over low heat and simmer for about
45 minutes to 1 hour covered

Note: Add more water if necessary. then
Remove the ham bone, onion, and bay leaf
and discard.

In a food processor fitted with a blade,
pour the soup into batches and process
until its nice and smooth.

Transfer the soup back to the sauce pan
then add the pepper and salt. Gradually
over low heat add the milk, stirring to
blend.

Finally, cook the soup for about 10 to
15 minutes correct the seasonings, and
serve.

Note: The soup thickens upon standing,
so to reheat, you must thin it out with
a little stock or milk.

servings 6 to 8