Puerto Rican Fried Pork Chops

Puerto Rican Fried Pork Chops, (Chuletas Fritas), are juicy, tender, and just so delicious! Enjoy these with practically any side dish of your choice. Quickly fried and on the table in under 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Meal, Side Dish

Cuisine: Puerto Rican

Servings:

Calories: 286kcal

Ingredients

2 ½ lbs bone in pork chops (about 6 pork chops) rinsed
1 ½ teaspoon adobo seasoning
1 ½ teaspoon paprika
5 cloves garlic
½ teaspoon oregano
2 tablespoon vegetable oil
vegetable or canola oil for frying

Instructions

Marinade

Using a mortar and pestle, mash the garlic and oregano together until a chucky paste forms.
Stir in 2 tablespoons of oil and stir together to form a marinade.
Tip: If you do not have a mortar and pestle, you can use a small food processor to blend the ingredients, or simply mince the garlic finely with a knife and mix it with the oregano and oil.

Seasoning the Pork Chops

Rub each pork chop with about a teaspoon of the garlic and oregano marinade, making sure to coat both sides evenly.
Lightly sprinkle adobo over the pork chops, followed by the paprika.
Tip: Be careful not to overdo it with the adobo, too much can make the pork chops salty. A light sprinkle is all you need!

Frying

Heat about ¼ inch of oil in a frying pan over medium heat. Once the oil is hot, carefully add 2-3 pork chops at a time, depending on the size of your pan.
Tip: Avoid overcrowding the pan, as this can lower the oil temperature and make the pork chops greasy instead of crispy.
Fry the pork chops for about 7 minutes on one side, then flip them over and cook for another 7-10 minutes on the other side, or until golden brown and cooked through.
Once done, transfer the pork chops to a plate lined with paper towels to drain any excess oil. Serve immediately while they’re hot and delicious! Enjoy!

Notes

Pork Chops - Not a fan of bone-in? No problem! You can use boneless pork chops, just keep a close eye on them since they cook faster.

Garlic - If you do not have fresh garlic, you can sprinkle garlic powder on the pork chops.

Heat: Keep the oil at a steady medium heat. If the heat is too high, the outside of the pork chops will burn before the inside is cooked. If the heat is too low, the pork chops will absorb too much oil and turn greasy.

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