Juicy Pan-Fried Puerto Rican Pork Chops in 30 Minutes
In the mood for pork chops tonight? These Puerto Rican pork chops are crisp and full of flavor on the outside, and melt-in-your-mouth-tender on the inside. A staple in Puerto Rican cuisine for good reason!
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Jump to RecipeChuleta frita or fried pork chops are a staple in Puerto Rican cuisine. They are full of flavor and made in no time, perfect for an easy dinner. In Puerto Rico, we like to pair them with any of our rice recipes, a green salad or some tostones (fried green plantains), and avocado slices. All of which are usual items on the dinner table.
Puerto Rican Rice Recipes.
If you want to pair your pan-fried chops with authentic Puerto Rican sides, you want to start with the rice. Arroz con habichuelas (white rice and beans) is my go-to. You can use whatever rice you prefer, and our delicious beans are quite easy to make. To give it a go, check out this White Rice & Beans Recipe.
Another type of rice that is very common in Puerto Rican cooking is arroz con gandules (rice and pigeon peas). It is a one-pot dish, and honestly, it can be a stand-alone dish if you want something hearty, healthy, and easy to cook. To make it, check out this Easy Arroz con Gandules Recipe.
Chuletas fritas.
These Puerto Rican fried pork chops may be simple to make but come with a lot of flavor. Most of the ingredients you already have in your cupboard, and there is no need for fancy equipment or a complicated technique. The easy recipe only entails marinade, fry, baste (if you want to), and serve.
Speaking of equipment, all you need is a large skillet or frying pan, a pair of tongs, a small bowl, a large mixing bowl (or zip bag), and some plastic wrap. Easy peasy!
For our pan-fried Puerto Rican pork chops, you need the following ingredients: 2-4 bone-in pork chops (you can use boneless pork chops or your favorite cut), fresh garlic cloves, homemade sofrito, sazon seasoning with annatto & coriander, Adobo, seasoning, white vinegar, olive oil, dried oregano, fresh oregano (optional), and unsalted butter (optional). The vinegar in the marinade tenderizes pork chops. So juicy, you would think they were baked!
The first step is to mix the garlic, sofrito, sazón, avinegar, oil, and dried oregano in a small bowl. Pat dry pork chops and place them in a large bowl. Sprinkle adobo liberally over the pork chops, then pour marinade over them. Move the chops around with a pair of tongs to ensure they are well coated. Cover with plastic wrap and marinate for a couple of hours if you have the time. Otherwise, 15 minutes will suffice.
To cook the pork chops, pour two tablespoons of olive oil onto a large skillet and set to medium-high heat. Once hot, place the pork chops on the skillet. Fry them for 3-5 minutes on each side.
With a meat thermometer, check the chops’ internal temperature. Once they reach 145 degrees Fahrenheit, they are done. For additional flavor, add two tablespoons of butter to the skillet as well as a sprig of fresh oregano, and baste those babes! This will add much flavor and additional aromas to the pork chops.
Remove the chuletas fritas from the skillet and allow them to rest uncovered for 8-10 minutes. If they are thin chops, 5 minutes is enough. Serve with a side of arroz y habichuelas, fried plantains, and avocado slices. 😊
A Few Notes.
Whichever pork chop cut you choose will work with this recipe. However, the cooking times will vary between a thicker and a thin chop. The thinner the chop, the faster it cooks so monitor closely to avoid dry chops as the end result. Also, bone adds more flavor overall.
If you do not have sazon packets in hand, add salt, black pepper, onion powder, coriander, a pinch of cumin garlic powder, and dried oregano.
Leftover pork chops can be refrigerated for up to four days in an airtight container. They can be frozen and kept for up to three months.
For a sofrito recipe, feel free to view this 10-Minute Homemade Sofrito.
That’s It!
I hope you enjoyed these juicy pan-fried Puerto Rican pork chops! They are part of our weekly dinner rotation, and hopefully they become a staple in your home, too. Feel free to share how you liked them, if you made any changes, and what you paired them with!
As always, buen provecho from The Happy Wookiee!
Juicy Pan-Fried Puerto Rican Pork Chops in 30 Minutes
Equipment
- 1 large frying pan or skillet
- 1 pair of tongs
- 1 Large bowl
- 1 small mixing bowl
- Plastic wrap optional
Ingredients
- 2 bone-in pork chops or boneless, your favorite cut
- 3 fresh garlic cloves minced
- 2 tbsp homemade sofrito
- 1 packet sazon seasoning *
- Adobo seasoning to taste
- 2 tbsp white vinegar
- 2 tbsp olive oil
- 2 tsp dried oregano
- Sprig of fresh oregano or preferred herb optional
- 1 tbsp unsalted butter optional
Instructions
Marinade process (optional but recommended for most flavor).
- The first step is to mix the garlic, sofrito, sazon, vinegar, oil, and dried oregano in a small bowl.
- Pat dry pork chops, sprinkle adobo over them and place them in a large bowl. Pour marinade over the chops and move them around with a pair of tongs to ensure they are well coated.
- Cover with plastic wrap and marinate for a couple of hours (or 15 minutes if you are in a pinch).
Cooking Instructions.
- Pour two tablespoons of olive oil onto a large skillet and set to medium-high heat.
- Once hot, place the pork chops on the skillet. Fry them for 4-5 minutes on each side.
- With a meat thermometer, check the chops’ internal temperature. Once they reach 145 degrees Fahrenheit, they are done.
- For additional flavor, add two tablespoons of butter to the skillet as well as a sprig of fresh oregano, and baste those babes! This will add much flavor and additional aromas to the pork chops.
- Remove from the skillet and allow the chuletas fritas to rest uncovered for 5-8 minutes.
- Serve with a side of arroz blanco y habichuelas, fried plantains, and avocado slices.
- ¡Buen provecho from The Happy Wookiee!
