Chuletas Fritas, Puerto Rican Fried Pork Chops
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.
Servings: 4 servings
Calories: 134kcal
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
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.
Nutrition
Serving: 1chop | Calories: 134kcal | Carbohydrates: 3g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 789mg | Potassium: 171mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
