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!
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!
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.