8 medium pork chops 8 cloves garlic, peeled 2 teaspoons black pepper 2 teaspoons salt 1/2 teaspoon cumin 1 tablespoon oregano, chopped 1/3 cup olive oil 1 teaspoon wine vinegar 8 medium bay leaf 1 medium onion, finely chopped 1 small green bell pepper, finely chopped 2 stalks celery, finely chopped 1/3 cup dry sherry 4 medium tomatoes, finely chopped 1 cup tomato puree 1/3 cup black olives, sliced 1/3 cup cilantro, finely chopped
Place pork chops into a pan so that all of them lay flat.
Combine in food processor, garlic, pepper, salt, cumin and oregano. Slowly add vinegar and then oil. Process to combine, do not make mayonnaise. Spread this mixture on the pork chops. Place a bay leaf on top of each chop and cover and refrigerate for 1 hour.
Coat the pan that has the chops with half the oil and use the other half of the oil to coat another skillet. Brown the pork chops on both sides, after you remove the bay leaves.
In the other skillet brown onion, pepper, and celery, cook until onion is transparent. Add sherry and saute for 1 minute. Add tomatoes, tomato puree and olives.
Add pork chops to the tomato mixture and cover. Simmer on low for 25 minutes. Sprinkle with cilantro and serve.