Entree: Puerto Rico – Northern Culinary Region – Chuletas Fritas (Seasoned, shallow-fried bone-in pork chops crisped until golden)

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 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 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. 8 oz (225 g) each
- 3 cloves garlic (about 0.42 oz (12 g)), mashed to a paste
- 2 tbsp (30 ml) sour orange juice or 1 tbsp (15 ml) orange juice + 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 cup (125 g) all-purpose flour
- 1/2 tsp (2 g) smoked paprika or regular paprika, optional
- 1 1/2 cups (360 ml) vegetable oil for shallow frying
- 1 lime (about 2 oz (60 g)), cut into wedges for serving
- 2 tbsp (30 g) chopped fresh cilantro or parsley, optional garnish

Show original ingredient measurements

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 3 cloves garlic (about 12 g), mashed to a paste
- 2 tbsp (30 ml) sour orange juice or 1 tbsp (15 ml) orange juice + 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 cup (125 g) all-purpose flour
- 1/2 tsp (2 g) smoked paprika or regular paprika, optional
- 1 1/2 cups (360 ml) vegetable oil for shallow frying
- 1 lime (about 2 oz / 60 g), cut into wedges for serving
- 2 tbsp (30 g) chopped fresh cilantro or parsley, optional garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a shallow dish combine mashed garlic, sour orange juice (or orange + lime), oregano, salt, and pepper. Add pork chops, turning to coat; cover and marinate in the refrigerator 30 minutes to 2 hours.
2. In a wide plate or shallow bowl whisk together flour and paprika (if using). Remove chops from marinade and shake off excess liquid.
3. Dredge each chop in the seasoned flour, pressing lightly so a thin coating adheres. Shake off excess flour.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 325–350°F / 160–175°C if using a thermometer). There should be enough oil to come about 1/4–1/2 inch (0.635 to 1.27 cm) up the sides of the chops.
5. Fry chops in batches, 3–5 minutes per side depending on thickness, until golden brown and cooked through (internal temperature 145°F / 63°C). Do not overcrowd the pan.
6. Transfer cooked chops to a paper-lined plate and let rest 3–5 minutes. Season with a pinch of salt if needed.
7. Serve hot with lime wedges and a sprinkle of chopped cilantro or parsley.

1. In a shallow dish combine mashed garlic, sour orange juice (or orange + lime), oregano, salt, and pepper. Add pork chops, turning to coat; cover and marinate in the refrigerator 30 minutes to 2 hours.
2. In a wide plate or shallow bowl whisk together flour and paprika (if using). Remove chops from marinade and shake off excess liquid.
3. Dredge each chop in the seasoned flour, pressing lightly so a thin coating adheres. Shake off excess flour.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 325–350°F / 160–175°C if using a thermometer). There should be enough oil to come about 1/4–1/2 inch up the sides of the chops.
5. Fry chops in batches, 3–5 minutes per side depending on thickness, until golden brown and cooked through (internal temperature 145°F / 63°C). Do not overcrowd the pan.
6. Transfer cooked chops to a paper-lined plate and let rest 3–5 minutes. Season with a pinch of salt if needed.
7. Serve hot with lime wedges and a sprinkle of chopped cilantro or parsley.