Let me show you how easy it is to make a Puerto Rican-style Chuleta Frita. I’ll show you all the tips and tricks to make flavorful and juicy pork chops.
Chuleta Frita is what a fried pork chop is called in Spanish. In Puerto Rico we have many ways of making chuletas, we make garden-style stewed pork chops and simmered pork chops for a healthier version.
The fried pork chops are seasoned with the typical flavors of the Puerto Rican sazón seasoning, the Puerto Rican adobo seasoning, and also fresh garlic, ground thyme, salt, and vinegar.
You’ll love how flavorful the pork chops are, especially the borders. I have to confess that my favorite part is the bone!
I like to serve chuletas with Caribbean rice and beans and fried ripe plantains to add sweetness to my meal. But you can make a trifongo recipe or green fried plantains if you like plantains.
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Why This Recipe Works
- It is a pork chop that is crispy but not dried!
- Made with simple ingredients you can find at almost any supermarket or easily make your own.
Recipe Ingredients
- Pork chops- I used 4 bone-in pork chops with a good amount of fat and about 1 inch thick. Not too skinny or too fat.
- Garlic paste- I used fresh garlic but you can use premade also.
- White vinegar- I like to add a little acidity to the recipe with the vinegar but I also use it to tenderize the meat a bit. You can also use lime or lemons for the vinegar.
- Ground thyme- I used ground thyme but if you have fresh thyme you can use it instead. Or you can substitute it for oregano.
- Seasonings- This recipe has adobo, sazón and salt.
- Oil- This recipe calls for 1 cup of oil for frying. You can use less just make sure that about half of the pork chop is in the oil.
How to make Chuleta Frita
- Photo 1: The first step is to season your chuletas. Let them marinate for 30 minutes. You really don’t have to let them marinate but I like to.
- Photo 2: The last step is to fry the pork chops for 6 minutes on each side.
Recipe Tips
- Please don’t cut the pork chop in the middle to prevent it from lifting. The secret to preventing the center of the pork chop from rising is to press in the center while cooking!
- You can make the pork chops ahead just them for 4 minutes on both sides. Then when ready to eat finish frying them for 2 minutes on each side.
Frequently Asked Questions
One of the best cuts is the center pork chop. But to be honest, to me, the best cut is the one with a good amount of fat. The reason is that it aids with the juiciness of the meat. Plus fatty cuts are usually more tender. Also, remember to always choose a bone-in pork chop.
The secret to getting tender pork chops is a combination of 3 things. One is to add acidity when seasoning, two is to try to get a cut with good fat content and the third is to keep your heat down. When you keep the temperature low you ensure you cook the meat without burning the outside.
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Chuleta Frita (fried Pork Chop)
Ingredients
Instructions
- In a large bowl add your pork chops. Add vinegar, ground thyme, garlic paste, sazón, adobo and salt. Mix everything well until all the porkchops all complety seasoned.
- Cover and let the pork chops marinate for about 30 minutes.
- Add your oil to a shallow large pan over medium heat. Now add your pork chops. If your pan is big enough, fry 2 pork chops at a time. Do not overcrowd your pan. Fry for 6 minutes on each side. Remove the pork chops from the oil. Serve and enjoy.
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Recipe Notes
- Thickness- If you get very thick pork chops you might have to cook for an extra minute on each side.
- Marinating- I like to marinate the pork chops for at least 30 minutes. If you are in a rush is totally fine to skip this step. Your pork chops will still have a great taste.
- Frying- You can leave the pork chops for those 30 minutes marinating at room temperature. But if you put them in the fridge to marinate you will have to wait for them to get to room temperature before frying. If not the cold meat will lower the temperature of the oil and it can also cook unevenly.
- Pork chop curling- To minimize the center of your pork chop lifting, the first tip is to use a shallow pan like cast iron. Then take a serving spoon and press down on the center of the minute in the first minute of cooking. This will help keep the meat flat.
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