Emeril's Cuban Style Pork Chops

In a shallow baking dish, combine the vinegar, salt, pepper, orange juice, orange zest, lime juice, lime zest, garlic, onion, red pepper, herbs and cumin. Drizzle in about 1/4 cup of oil. Then in the same dish, lay the pork chops so that they are completely flat, turning to coat in the marinade. Let sit for 10 minutes .

Heat remaining oil on medium high in a large sauté pan until almost smoking. Place the pork chops in the pan, one at a time, cooking until browned, about 3-4 minutes . Flip and continue to cook on other side for an additional 3-4 minutes . Remove the pork chops to a plate and cover with foil. Then, in the same pan over medium heat, pour in the reserved marinade and let simmer 2-3 minutes . Slide the pork back into the pan and continue to cook another minute or so.

Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.

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