Chuletas Fritas (Pan-Fried Pork Chops)

White platter stacked with chuletas fritas next to a red and white striped napkin and a silver pot of rice.

Chuletas Fritas (Pan-Fried Pork Chops)

Course: dinner, Entree, Mains

Cuisine: Puerto Rican/Hispanic

Keyword: chuletas fritas, pork

Prep Time: 10

Cook Time: 10

marinating time (optional): 12

Total Time: 12 20

Servings:

Calories: 90kcal

Author: Marta Rivera

Chuletas Fritas, or Puerto Rican pork chops, are flavorful center-cut, bone-in pork chops marinated with garlic cloves and other spices popular in Puerto Rican cuisine.

Prep time includes a 12 hour (or overnight) marinade, which isn't required, but strongly recommended.

Print Recipe

Equipment

10 to 12" skillet

Ingredients

For the Marinade

1/4 cup (60 milliliters) white wine vinegar
2 tablespoons (30 milliliters) olive oil
1/4 cup (66 grams) sofrito
5 cloves (2 tablespoons or 25 grams) garlic mashed
2 teaspoons (8 grams) adobo
1 1/2 teaspoons (1 packet or 6 grams) sazón con achiote
1 1/2 teaspoons (6 grams) granulated onion
1 teaspoon (1 gram) oregano leaves
1/2 teaspoon (3 grams) kosher salt optional
1/4 teaspoon black pepper

For the Chuletas Fritas

4 (about 2 1/2 pounds or 1 1/4 kilograms) center-cut pork chops
frying oil vegetable, peanut, or lard (about 1 to 1 1/2 cups)

Instructions

Prepare the Marinade (up to 24 hours ahead)

In a large mixing bowl, whisk together the white wine vinegar and olive oil until combined.
To the vinaigrette in the bowl, add the sofrito, mashed garlic, adobo, sazón, granulated onion powder, oregano, salt, and pepper. Whisk the marinade until smooth.

Season the Pork Chops

After mixing the marinade add the pork chops to the bowl. Rub the marinade onto the chuletas coating each completely.
Transfer the chops to a food storage bag or place them in a covered, non-reactive bowl after seasoning them.
Put the bowl with the seasoned pork into the fridge and marinate anywhere from 3-24 hours.
At least 12 hours (or overnight) is my preferred length of marinating time.

Fry the Chuletas

Fill a 10 to 12" frying pan with a 1/2" of oil (about 1 to 1 1/2 cups of lard or oil).
Heat the oil over medium-high heat. Once the oil starts to shimmer, add two or three pork chops to the pan. Ensure you're not crowding the pan.
After adding the chuletas into the pan, fry them for 5 minutes on the first side.
Carefully flip the chops over to the other side and fry for another 4-5 minutes, or until the internal temperature reads 145°F.
Transfer the pork chops from the pan to wire rack place over a sheet pan or platter lined with paper towels to absorb any excess oil.
Keep the fried chuletas in a warm (170°F/77°C) oven while you fry the remaining meat.
Serve the chuletas with arroz con gandules (rice with pigeon peas) or arroz con habichuelas (steamed rice with stewed beans) and a simple side salad.

Notes

Chuletas al Horno (Baked Pork Chops):

Preheat your oven to 400°F (204°C) and line a sheet pan or baking dish with aluminum foil.
Bake the chuletas for 8 minutes.
Flip them after 8 minutes and finish cooking on the other side for 5-6 minutes.

Swaps and Substitutions:

White wine vinegar, regular white vinegar, lemon juice, lime juice, or bitter orange juice are all good substitutes for white wine vinegar.
You can use the marinade on pork shoulders, boneless pork loin roasts, pork roasts, or chicken.

Tips and Techniques:

You can store the prepared marinade in the refrigerator for up to a week.
Avoid marinating the meat in a metallic bowl because the acid in the vinegar may react with the metal and impart a tinny flavor to your meat. Use a ceramic or glass bowl instead.
You can marinate the chuletas for 30 minutes or an hour, and it'll still taste delicious.

Storage Instructions:

Store leftover chuletas fritas in an airtight food storage container in the refrigerator for 3 days.
To reheat the pork chops, microwave them on high for 1-2 minutes or until warmed through.
You can also reheat them in a 200°F (93°C) oven on a sheet pan until warm.

Freezing Instructions:

You can freeze pork chops both before cooking (after marinating) and after cooking them.

To freeze marinated (or raw) pork chops:
1. Marinate the pork chops as instructed.
2. Place the meat in a freezer-safe storage bag and freeze them for up to 6 months.
To freeze cooked pork chops:
1. Allow the chuletas to cool, then transfer them to a freezer-safe container or storage bag.
2. Freeze cooked pork chops for 2 months.
Thaw the chuletas (raw or cooked) under refrigeration, cook per the instructions above or reheat in the microwave or oven (see above) until warmed. Cooked chuletas tend to dry out easier upon reheating after being frozen.

Nutrition