Chuletas fritas, or Fried Pork Chops, are a regular daily menu staple in Puerto Rico. They are easy and quick to prepare, making them a delicious protein for busy weekday meals.
Pan-frying the Chuletas or pork chops produces a crispy outer crust and juicy interior. You can customize the flavors by adding garlic, herbs, or sauce to the pan while cooking. Serve these delicious pork chops with traditional Puerto Rican side dishes, such as Puerto Rican Rice with Beans, the quintessential dish of everyday cooking. Puerto Rican Mofongo, green plantains, crispy fried and mashed with bacon (or pork rinds) and garlic. Or the essential Puerto Rican combinations but still delectable White Rice and Puerto Rican Red Beans (Black beans (frijoles negros) will do just as well).
For more pork or Puerto Rican pork recipes, try Instant Pot Pernil, which is juicy and tender pork in a fraction of the time. Pinchos (Puerto Rican Pork Kabobs) are a festival fare snack or quick and easy meal. Or delicious Cochinita Pibil, a delicious and mildly spicy variation of the traditional Mexican dish, great for taco night!
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What are Chuletas?
As you might have guessed, Chulletas is the Spanish name for Pork Chops. This cut of meat tends to be quite economical, especially when the chops are cut thin. I prefer the thicker-cut chops, which I use for this recipe. The word chuletas comes from the Spanish word for "cutlet," which refers to a cut of meat, particularly one that includes a bone.
Why this recipe works
- Easy: The method is easy and transferable to any application, whether you make these pork chops on a pan or the grill.
- Economical: Yes, the thicker cuts of pork chops could be expensive. However, the thinner ones offer quite a bang for your buck. The thicker cuts maintain their moisture better, but the thin ones are quicker to cook.
- Family Friendly: Many bone-in pork chops will have a mixture of dark and white meat. The center of the chop is white meat, and the deliciously juicy meat around the bone is dark. This combination creates a flavor powerhouse loved by many.
Ingredient Notes
- Pork Chops: The thicker, the better. Thick pork chops allow you to crisp and sear them while maintaining the meat's juicy texture.
- Adobo: Powdered Adobo is a staple seasoning in Puerto Rican kitchens. Loisa seasoning conveys traditional flavors with non-GMO, organic ingredients.
- Garlic: To make an excellent garlic paste, turn the garlic into a paste and add oregano, oil, salt, pepper, and a splash of lemon. But you can also use plain garlic with powdered adobo to create an authentic Puerto Rican flavor.
- Paprika: Paprika adds excellent color, a bit of spice, and smokiness to these delicious Puerto Rican Chuletas.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Middle Eastern: Blend cumin, curry, cayenne pepper, coriander, allspice, nutmeg, cinnamon, turmeric, salt, and pepper for a flavor profile full of spice, aroma, and depth.
- Asian: Make pastes of garlic and ginger. Combine with soy sauce and a pinch of brown sugar. Allow chops to marinate for at least 30 minutes overnight.
- Mexican: Combine garlic, oregano, and chipotle peppers (rehydrated or from a can) with salt, pepper, and a splash of lemon, and your Chuletas will be your next hit at dinner.
How to make Chuletas Fritas:
Here are the step-by-step instructions to make these succulent chops.
- Season the pork chops with adobo and paprika. Allow the chops to rest overnight or at least 30 minutes to an hour. You may use mojo marinade instead of powdered seasoning. Just let the marinade drain completely before frying.
- Heat a saute pan and add cooking oil. For added color while cooking, you could use a drop of achiote oil.
- Once the oil is hot, add the chops. Let the pork chops sear for about three minutes until the skin side is golden. Try not to move the chops during this period.
- Turn the chops onto the other side. And sear for another three to five minutes.
- While chops are searing, mix olive oil and garlic paste and set aside.
- Once the chops are ready, brush them with the garlic paste and olive oil. Sprinkle the mixture with a pinch of salt and pepper to taste. Cover and let it rest for about five minutes before serving.
Expert Tips
- Add a Sofrito Base: Rub with sofrito (a blend of onions, garlic, peppers, and herbs) for added depth of flavor.
- Dry Thoroughly Before Frying: Pat the chops dry with paper towels to prevent oil splatter and achieve a crisp crust.
- Choose the Right Oil: Use a neutral oil with a high smoke point, such as canola or vegetable oil. To seal in moisture, ensure the oil is hot (around 350–375°F/175–190°C) before frying.
- Avoid Overcrowding the Pan: Fry in batches to maintain a consistent oil temperature.
- Monitor Cooking Time: 3–4 minutes per side for thin chops should suffice. Thick cuts may need 5–6 minutes per side. Use a meat thermometer for accuracy; the internal temperature should reach 145°F (63°C).
- Rest Before Serving: Let the chops rest covered for 3–5 minutes after frying to retain juices.
- Serve Puerto Rican-Style: To complete the meal, pair with arroz con gandules, mofongo, or simple white rice and Puerto Rican red beans.
Recipe FAQs
Bone-in pork chops are traditional and add more flavor during cooking.
Thin-cut chops are common for quicker frying, but thick-cut chops work well if properly tenderized or cooked slowly.
Yes! Marinating enhances flavor. Puerto Rican chuletas are typically seasoned with adobo, garlic, oregano, and sometimes sofrito. For the best taste, marinate for at least 1-2 hours, depending on their thickness, or overnight.
Absolutely. Chuletas can be grilled or baked, but frying gives them a signature crispy exterior—Baste with a bit of oil or mojo marinade for grilling or baking to keep them moist.
Avoid overcooking. Cook until the internal temperature reaches 145°F (63°C), and allow the chops to rest for a few minutes after cooking.
Marinating and using bone-in cuts also help retain moisture.
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, as it can burn at higher frying temperatures.
Yes, you can freeze them in an airtight bag with the marinade. Thaw in the refrigerator overnight before cooking for convenience and preserve flavor.
More Puerto Rican-Inspired Recipes
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📖 Recipe
Chuletas Fritas, Puerto Rican Fried Pork Chops
Equipment
- carbon fiber saute pan
Ingredients
- pork chops in this case a pack of four
- 1 tablespoon adobo loisa adobo
- 2 teaspoon paprika
- cooking oil as needed
- 1 tablespoon olive oil
- 1 tablespoon garlic paste
Instructions
- Season the pork chops with adobo and paprika. Allow the chops to rest overnight or at least 30 minutes to an hour. You may use mojo marinade instead of powdered seasoning. Just let the marinade drain completely before frying.
- Heat a saute pan and add cooking oil. For added color while cooking, you could use a drop of achiote oil.
- Once the oil is hot, add the chops. Let the pork chops sear for about three minutes until the skin side is golden. Try not to move the chops during this period.
- Turn the chops onto the other side. And sear for another three to five minutes.
- While chops are searing, mix olive oil and garlic paste and set aside.
- Once the chops are ready, brush them with the garlic paste and olive oil. Sprinkle the mixture with a pinch of salt and pepper to taste. Cover and let it rest for about five minutes before serving.
Notes
- Use Adobo or Homemade Mix: Coat the chops in adobo seasoning or make your own blend with garlic powder, onion powder, oregano, paprika, salt, and pepper.
- Add a Sofrito Base: Rub with sofrito (a blend of onions, garlic, peppers, and herbs) for added depth of flavor.
- Dry Thoroughly Before Frying: Pat the chops dry with paper towels to prevent oil splatter and achieve a crisp crust.
- Choose the Right Oil: Use a neutral oil with a high smoke point, such as canola or vegetable oil. To seal in moisture, ensure the oil is hot (around 350–375°F/175–190°C) before frying.
- Avoid Overcrowding the Pan: Fry in batches to maintain a consistent oil temperature.
- Monitor Cooking Time: 3–4 minutes per side for thin chops should suffice. Thick cuts may need 5–6 minutes per side. Use a meat thermometer for accuracy; the internal temperature should reach 145°F (63°C).
- Rest Before Serving: Let the chops rest covered for 3–5 minutes after frying to retain juices.
- Serve Puerto Rican-Style: To complete the meal, pair with arroz con gandules, mofongo, or simple white rice and Puerto Rican red beans.
