• 8 to 12 thin center-cut pork chops, ½ to ¾ inch thick
• 2 to 4 cloves garlic, or to taste
• ½ teaspoon dried oregano leaves
• ½ teaspoon ground cumin
• ½ cup fresh bitter orange juice, or ¼ cup regular orange juice and ¼ cup fresh lime juice
• ½ cup dry sherry or vino seco (Cuban dry cooking wine)
• ¼ cup Aceite de Achiote (Achiote-Flavored Olive Oil), or ¼ cup olive oil and 1 teaspoon bijol (annatto seed seasoning)
• Salt to taste
• Freshly ground black pepper to taste (optional)
• 1 large onion, thinly sliced into rings

Place the pork chops in a nonreactive baking dish. Crush the garlic in a garlic press, then mix it with the oregano and cumin to form a paste. Rub the paste over the chops. Add the bitter orange juice and sherry. Cover and marinate, refrigerated, for 1 to 4 hours. Remove the chops from the marinade and pat dry with paper towels. Reserve the marinade.

Place the Aceite de Achiote in a large skillet over medium-high. When it is sizzling hot, add the chops in small batches and sear until golden brown, 2 to 3 minutes on each side. As they are browned, remove the chops to a dish, sprinkle with salt and pepper, if using, and set aside.

Add the onion to the skillet and sauté over medium heat until translucent, about 5 minutes. Add the reserved marinade and return the chops to the skillet. Reduce the heat to medium-low and cook, turning the chops once or twice, until cooked through, 3 to 5 minutes. Remove the chops to a warm platter and spoon the onions and pan juices over them. Serve.