- 6 bone-in ribeye (rib) pork chops (1-inch thick)
- 4 cloves garlic
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1/4 cup bitter orange juice
- 1 tablespoon lard (Or Oil)
- Place the pork chops in a glass baking dish or other non-metal dish. In a food processor or blender, combine cloves, bay leaf, oregano, salt, wine and juice; process until well blended. Pour over chops, turning to coat all sides. Cover and allow to marinate for up to one hour, turning once or twice.
- In large skillet heat 1 tablespoon of lard or oil. Blot the pork chops with paper towels and sauté until brown on both sides, about 4-5 minutes on each side, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve the chops over mounded plantain mash.
- Mix everything together thoroughly about 1 hour before using. Keep in the refrigerator, tightly sealed, no more than 3 or 4 days. Makes about 1/2 cup.