In stockpot combine the pork chops, 1/2 garlic cloves, 1/2 salt, cumin, and enough water to cover the ingredients. Bring to boil then lower to a simmer. Cook for 1 hour until the pork chops are tender.
To make the Salsa Verde combine the onion, remaining garlic, serrano chiles, tomatillos, and enough water to cover in a separate stockpot. Bring to a boil and cook for 10 minutes.
Drain the water and add the tomatillos, serrano chiles, onion, garlic, and cilantro to a blender. Pulse the blender until the desired consistency is reached.
In a large saucepan heat the vegetable oil over medium heat add the Salsa Verde. Bring to a simmer and cook for 5 minutes.
Add the cooked pork chops to the Salsa Verde.
Cover and cook for an additional 20 minutes and serve.