In continuation of sharing my version of my mom's recipes, here's another staple - Chuletas Fritas or Fried Pork Chops. A more everyday food in Puerto Rican culture, these pork chops are everything you will want and more. Savory, crispy, garlicky, tangy and oh, so good. An easy weeknight meal full of warmth and flavor. Perfect for the brisk weather ahead.
I hope these recipes continue to spark curiosity within you and invite you to be adventurous in the kitchen. That it allows for celebration around your table as it has every single time for me.
What Are Chuletas Fritas?
Chuletas fritas means “fried pork chops.” The Puerto Rican version starts with bone-in pork chops marinated in sofrito, garlic, adobo, sazón, oregano and a splash of vinegar, then pan-fried until the edges turn golden and crisp. They're everyday food, the kind of dinner that shows up on a weeknight next to a pot of rice and beans.
Chuletas were one of those dishes that regularly appeared on my mom’s weekly menu. They were part of how she preserved our culture without needing to say much. I can still smell them cooking, knowing exactly what was for dinner before she even called us to eat.
The Best Pork Chops for Chuletas Fritas
I use bone-in pork chops about 1 inch thick. The bone and the strip of fat along the edge keep the meat juicy while the outside crisps. If you only have thin or boneless chops, they'll cook faster, so check them sooner.
How to Make the Marinade
The flavor comes from the marinade: homemade sofrito, sazón con achiote, adobo, fresh garlic, dried oregano, white vinegar and olive oil, with salt and black pepper. Coat every chop well. Thirty minutes works when you're short on time, but overnight in the refrigerator is where these become truly Puerto Rican pork chops.
How Long to Fry Puerto Rican Pork Chops
In a large skillet over medium-high heat, fry the chops in hot vegetable oil for about 4–5 minutes per side, until browned and the thickest part reaches 145°F (63°C). Drain on paper towels and serve hot.
What to Serve with Chuletas Fritas
Chuletas fritas are at their best with Arroz con Gandules, My Mom's Habichuelas Guisadas and tostones. A simple green salad or sliced avocado keeps it light.
How to Store and Reheat
Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat until warmed through, which keeps the edges crisper than the microwave.
Want more Puerto Rican recipes? Get my free Puerto Rican Recipe Guide with sofrito, pernil, arroz con gandules and more.
Puerto Rican Chuletas Fritas (Fried Pork Chops)
In continuation of sharing my version of my mom's recipes, here's another staple - Chuletas Fritas or Fried Pork Chops. A more everyday food in Puerto Rican culture, these pork chops are everything you will want and more. Savory, crispy, garlicky, tangy and oh, so good. An easy weeknight meal full of warmth and flavor. Perfect for the brisk weather ahead.
Ingredients
- 6 bone-in pork chops (about 1 inch thick)
- ¼ cup homemade sofrito (red onion, red pepper, green pepper, garlic, cilantro, and culantro - a cousin of cilantro. If you can't find it, you can omit and a small amount of water. See ingredient measurements below).
- 1 packet sazon con achiote seasoning
- 1 teaspoon adobo seasoning
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Vegetable oil, for frying
Instructions
- Prepare the Sofrito: In a food processor, rough chop and blend together ½ red onion, ½ red pepper, ½ green pepper, 4 cloves of garlic, a handful of fresh cilantro & culantro, and up to ¼ cup of water, as needed, until it forms a smooth paste. Set aside. Pro tip: Start with a splash of water, about 2 tablespoons, and add more only if your blender needs help. You’re looking for a thick, spoonable paste, not something watery.
- Marinate Pork Chops: In a large mixing bowl, combine the pork chops, homemade sofrito, sazon con achiote seasoning, adobo seasoning, minced garlic, dried oregano, white vinegar, olive oil, salt, and black pepper. Ensure that the pork chops are well coated with the marinade. You can marinate them for at least 30 minutes, but for the best flavor, marinate overnight in the refrigerator.
- Cook Pork Chops: Heat a large skillet or frying pan over medium-high heat and add vegetable oil. Once the skillet is hot and oil has come to temperature, add the marinated pork chops. Cook for about 4-5 minutes per side or until they are browned and cooked through. The internal temperature should reach 145°F (63°C) to ensure they are cooked properly.
- Serve: Transfer the cooked chuletas fritas to a plate lined with paper towels to drain any excess oil. Serve the Puerto Rican Chuletas Fritas hot accompanied by traditional sides like arroz con gandules (rice with pigeon peas) and tostones (fried green plantains).