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: 185kcal
Equipment
- carbon fiber saute pan
Ingredients
- 4 bone-in pork chops approximately ¾-1-inch thick
- 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 for 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 sauté 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 over and sear for another three to five minutes.
- While the chops sear, mix the 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 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.
Nutrition
Serving: 2chop | Calories: 185kcal | Carbohydrates: 1g | Net Carbohydrates: 1g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 433mg | Potassium: 314mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg | Phosphorus: 182mg
