There's a chapter titled "Tender Meats" in Leslie Revsin's cookbook, The Simpler the Better: Sensational Home Cooking in 3 Easy Steps and this recipe is a good example.
Among its offerings: Cuban pork chops.
Revsin is a chef, food writer and consultant, television food-show host and author of several other cookbooks. She says her goal in this new book is to help home cooks by offering pared-down cooking, really good food and no gimmicks, and she includes some 100 recipes with few steps that can be ready in under 30 minutes.
"In Cuba, lots of garlic, freshly squeezed lime juice and aromatic cumin are a favorite way to season roast pork," she says.
Thinly slice garlic. Dry pork chops with paper towels. Season generously with salt.
Heat olive oil in a large skillet over medium heat. Stand and brown fat edge of chops, about 2 minutes. Brown first side, about 2 minutes. Turn over, and brown 1 minute more. Scatter garlic around chops and cook, stirring, 15 seconds. Add lime juice and 1/4 cup water.
Cook, uncovered, turning chops once or twice, until done and 1/4 cup syrupy juices remain, 6 to 8 minutes. Transfer chops to plates and spoon sauce on top.
Sprinkle with cumin and season with freshly ground pepper.
Serve hot.
Makes 4 servings.
Simple tip: If the pan juices reduce too much before the chops are done, add a little more water. If you add too much, just boil down the juices after the chops are out of the pan.
Source: "The Simpler The Better: Sensational Home Cooking in 3 Easy Steps" by Leslie Revsin (Wiley, 2004, $24.95).
