Chuletas Fritas (Puerto Rican Fried Pork Chops)
Bone-in pork chops marinated in a garlic, oregano and lime adobo, then pan-fried until golden.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Chuletas fritas are a simple Puerto Rican lunch at its best: bone-in pork chops seasoned with garlic, oregano and lime, fried in a skillet until golden and crisp at the edges and still juicy inside. Add white rice, habichuelas guisadas and a few tostones or maduros, and the plate is complete.
The Thermomix® TM7™ grinds the adobo into a smooth paste that coats every chop, and the stove does the frying. Give the chops at least an hour in the adobo, or leave them overnight, and squeeze fresh lime over them at the table.
Made in the Thermomix® TM7™
Chuletas Fritas (Puerto Rican Fried Pork Chops)
Makes: 4 chops
- Prep10 min
- Cook25 min
- Total35 min
- Serves4
Ingredients
For the adobo
For the chops
To serve
Instructions
- Place the garlic, oregano, salt, pepper and sazón (if using) in the mixing bowl and chop 5 sec/speed 7. Scrape down the sides, add the lime juice and oil and mix 5 sec/speed 3.
- Pat the chops dry and make 2 or 3 small cuts in the fat around the edges so they stay flat. Rub them all over with the adobo, cover and refrigerate at least 1 hour, or overnight.
- Take the chops out of the fridge 15 minutes before cooking and pat off any extra liquid with a paper towel.
- In a large skillet on the stove, heat the oil over medium-high heat until it shimmers. Fry 2 chops at a time, 4 to 5 minutes per side, until deep golden and a thermometer in the center reads 63°C (145°F).
- Let the chops rest 3 minutes, then serve with lime wedges, white rice and habichuelas.
Tips
- For a crunchier crust, dust the chops lightly with flour right before frying.
- Thin chops, about 1 cm (1/2 in), need only 2 to 3 minutes per side.
- The same adobo works for chicken thighs and pork tenderloin.
- Cooked chops keep 3 days in the fridge.
