frying oilvegetable, peanut, or lard (about 1 cup)
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-metallic 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 12" frying pan with a 1/2" of oil (about 1 cup of oil). Heat the oil over medium-high heat. Once the oil starts to shimmer, add two or three pork chops to 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 a sheet pan or platter lined with paper towels to absorb any excess oil. Keep the fried chuletas in a warm oven while you fry the remaining meat.
*Don't marinate 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. Ceramic or glass bowls are the best for marinating anything with acid. If you don't have time to marinate the meat overnight, season the meat with the mixture and allow it to marinate for only 30 minutes in the refrigerator.
Chuletas al horno (Baked Pork Chops)
Instead of frying the meat, preheat your oven to 400°F.
Line a sheet pan or baking dish with aluminum foil.
When the oven reaches temperature, put the sheet pan of chops in and bake for 8 minutes. Flip after 8 minutes and finish cooking on the other side for 5-6 minutes, or until the chops are golden brown and their internal temperature reads 145°F.
Storage and Reheating Tips:
Transfer leftover chuletas to a food storage container and keep them in the fridge for 3 days. To reheat them, just microwave for 1-2 minutes, or until warmed through. You can also reheat them in a 200°F oven on a sheet pan until warm.
Freeze the chuletas prior to cooking (after marinating): place them in a freezer-safe storage bag and freeze for 6 months or less. Thaw the chuletas under refrigeration and cook per the instructions above.
I don't recommend freezing the pork chops after cooking, because they tend to dry out more during reheating. If you choose to do so freeze them no longer than 2 months. Thaw the chuletas under refrigeration and reheat in the microwave or oven (see above) until warmed through.