How to make
Cut the onion into thin strips and place them in a deep bowl along with the pork chops. Drizzle them with the wine and mix them well to get the onions between the meat.
Leave them for overnight in the refrigerator.
This step is necessary because this type of meat is low in fat and needs pre-marinating. Of course, it is not absolutely necessary, but it is recommended and the pork chops will acquire an even better taste this way.
When it's time to cook them, take them out of the marinade, dry them lightly and arrange them on a large cutting board (you can also tenderize them with a wooden hammer). Rub them well with black pepper and cumin and leave them at room temperature for 20 minutes.
Heat a frying pan with a little oil or olive oil over high heat and only when it is fully heated, put the pork chops in it.
Cook them for a minute or two on each side or a little more if they are thicker. You will be able to tell by their color - it should not become too dark.
Until the pork chop is cooked on one side, do not turn it over on the other side. Turning it multiple times would dry out the meat.
Serve the prepared quick, easy and tender pork chops straight away and at the end sprinkle them with salt and if desired, a little olive oil.
Garnish them with a fresh salad, potatoes, delicious sauce or roasted vegetables.
I advise you to eat the meat while it is hot (not just warm, but really hot), because when it cools down, it becomes drier.
Enjoy your meal!
