Puerto Rican pork chops or chuletas fritas are a staple in Puerto Rican cuisine. These pan-seared pork chops are flavorful and pair perfectly with white rice y habichuelas guisadas. They are also a very affordable cut of meat, making them the perfect option when planning weekly meals. Chuletas fritas are typically deep fried but my method requires just a light drizzle of olive oil and a quick sear on both sides. The pork chops turn out just as delicious but way less greasy.
If you want more weeknight recipes, check these out: bistec encebollado, arroz con salchichas, pollo al horno, pollo guisado, y picadillo..
Puerto Rican pork chops ingredients:
- Center-cut bone-in pork chops
- Avocado oil
- White vinegar
- Garlic
- Adobo
- Sazón
- Ajo en polvo
- Ground oregano
- Ground black pepper
- Sal
I make my own homemade blend of adobo y sazón. They are much healthier than most store-bought seasonings, they are cost effective, and last up to three years when stored in an air tight container.
*Find the full recipe with measurements at the bottom of this post or click the Jump to Recipe button at the top of this page.
How to make chuletas fritas:
Wash the pork chops with cold water and vinegar. Rinse thoroughly with cold water. Pat dry with paper towels and set aside.
Marinate the pork chops
Place the pork chops in a bowl and add avocado oil, vinegar, crushed garlic, adobo, sazón, garlic powder, oregano, and black pepper. Toss the steak until evenly coated in the marinade.
Pan-fry pork chops
Place a pan over medium high heat. Drizzle 2 tbsp of avocado oil on the pan and sear the pork chops on both sides, about 5 minutes per side. Cook in batches if necessary, to not overcrowd the pan. Pork chops cook very quickly, be careful not to overcook them.
They are fully cooked once they turn golden brown with crispy edges and the center reaches an internal temperature of 145℉. Remove the pork chops from the pan and set aside. Serve with white rice y habichuelas guisadas.
Tips for cooking pork chops:
- Make sure to not overcrowd the pan. For best results, cook the pork chops in batches to ensure they cook evenly and get crispy edges.
- Use a meat thermometer to check the internal temperature and and make sure it reaches 145°F before serving. This also helps prevent overcooking, since pork chops cook very quickly. Insert the thermometer into the thickest part of the pork chop for the most accurate reading.
- Rest the pork chops before serving. Once fully cooked, allow the pork chops to rest for a few minutes to allow the juices to redistribute. This will help to keep the pork chops juicy and tender.
What’s the best cut of pork to use for Puerto Rican pork chops?
Center-cut, bone-in pork chops are the best cut for making chuletas fritas. They are thick enough but still cook very quickly. A bit of fat along the side makes for a deliciously crispy edge that’s indescribable!
¿Cuál es el mejor aceite para freír?
Avocado oil is my favorite oil for frying. You can also use corn oil, vegetable oil, canola oil, or peanut oil. They all have a high smoke point making them great choices.
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Chuletas Fritas (Puerto Rican Pan-Fried Pork Chops)
Equipo
- 1 large frying pan
Ingredientes
- 4 center-cut bone-in pork chops about 2 1/2 pounds
Marinade
- 1 tbsp avocado oil can sub with corn oil, vegetable oil or peanut oil.
- 1 tbsp white vinegar
- 4 enteros garlic crushed
- 2 tsp adobo
- 1 tsp sazón
- 1 tsp ajo en polvo
- 1 tsp ground oregano
- 1/8 tsp ground black pepper
- sal to taste
Frying
- 2 tbsp avocado oil can sub with corn oil, vegetable oil or peanut oil.
Intrucciones
- Wash the pork chops with cold water and vinegar. Rinse thoroughly with cold water. Pat dry with paper towels and set aside.
Marinate the pork chops
- Place the pork chops in a bowl and add avocado oil, vinegar, crushed garlic, adobo, sazón, garlic powder, oregano, and black pepper.
- Toss the pork chops until evenly coated in the marinade.
Pan-fry pork chops
- Place a pan over medium high heat.
- Drizzle 2 tbsp of avocado oil on the pan and sear the pork chops on both sides, about 5 minutes per side. Cook in batches if necessary, to not overcrowd the pan. Pork chops cook very quickly, be careful not to overcook them.
- They are fully cooked once they turn golden brown with crispy edges and the center reaches an internal temperature of 145℉.
- Remove the pork chops from the pan and set aside. Serve with white rice and beans. ¡Buen provecho!
Notas
Tips for cooking pork chops:
- Make sure to not overcrowd the pan. For best results, cook the pork chops in batches to ensure they cook evenly and get crispy edges.
- Use a meat thermometer to check the internal temperature and and make sure it reaches 145°F before serving. This also helps prevent overcooking, since pork chops cook very quickly. Insert the thermometer into the thickest part of the pork chop for the most accurate reading.
- Rest the pork chops before serving. Once fully cooked, allow the pork chops to rest for a few minutes to allow the juices to redistribute. This will help to keep the pork chops juicy and tender.
What’s the best cut of pork to use for Puerto Rican pork chops?
Center-cut, bone-in pork chops are the best cut for making chuletas fritas. They are thick enough but cook very quickly. A bit of fat along the side makes for a deliciously crispy edge that’s indescribable!¿Cuál es el mejor aceite para freír?
Avocado oil is my favorite oil for frying. You can also use corn oil, vegetable oil, canola oil, or peanut oil. They all have a high smoke point making them great choices.Shop my favorite items on Amazon!
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Check out more Caribbean recipes!
Arroz con Gandules (Rice and Pigeon Peas)
Guineos en Escabeche (Marinated Green Bananas)
Aceite de Achiote (Annatto Oil)
Ensalada de Coditos (Macaroni Salad)
Ensalada de Papa (Potato Salad)
Pastel al Horno (Easy Pasteles)
Pavochón (Puerto Rican Style Turkey)
Pastelón de Maduro (Plantain Lasagna)
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