Entree: Puerto Rico – National Cuisine – Chuletas Fritas (Puerto Rican-style pan-fried seasoned pork chops)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 8 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 4 cloves garlic, mashed or minced (about 0.42 oz (12 g))
- 1/4 cup (60 ml) sour orange juice or 2 tbsp (30 ml) orange juice + 2 tbsp (30 ml) lime juice as substitute
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground cumin (optional)
- 1 cup (120 g) all-purpose flour
- 1 tsp (2 g) paprika
- 1/2 cup (120 ml) vegetable oil or lard for frying
- Lime wedges for serving (optional)

Show original ingredient measurements

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 4 cloves garlic, mashed or minced (about 12 g)
- 1/4 cup (60 ml) sour orange juice or 2 tbsp (30 ml) orange juice + 2 tbsp (30 ml) lime juice as substitute
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground cumin (optional)
- 1 cup (120 g) all-purpose flour
- 1 tsp (2 g) paprika
- 1/2 cup (120 ml) vegetable oil or lard for frying
- Lime wedges for serving (optional)

Instructions

1. In a bowl, combine the mashed garlic, sour orange juice (or orange + lime), vinegar, oregano, salt, pepper, and cumin if using. Place the pork chops in a shallow dish and pour the marinade over them, turning to coat. Marinate at least 30 minutes, preferably 2–4 hours or overnight in the refrigerator.
2. In a shallow plate, mix the flour and paprika. Remove pork chops from the marinade, letting excess drip off, and dredge each chop in the seasoned flour to coat evenly; shake off excess.
3. Heat the vegetable oil or lard in a large skillet over medium-high heat until shimmering. Add the pork chops (work in batches if needed) and fry 3–4 minutes per side, or until golden brown and cooked through. Thicker chops may need 1–2 minutes longer per side; internal temperature should reach 145°F (63°C).
4. Transfer cooked chops to a paper towel–lined plate to drain briefly. Serve hot with lime wedges, rice and beans, or tostones.