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Puerto Rican Fried Pork Chops (Chuletas Fritas)

Puerto Rican fried pork chops (chuletas fritas) with a crunchy, golden crust and a juicy, well-spiced interior. Thin, bone-in chops are marinated with adobo and sazon, then pan-fried until deep golden brown and cooked through.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Puerto Rican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Puerto Rican pork chops
  • 4 thin pork chops (bone-in preferred) Keep thickness even for faster, consistent frying.
Adobo Marinade
  • 1 tbsp adobo seasoning
  • 1 tsp sazon seasoning
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tbsp white vinegar
  • 2 tbsp olive oil
  • 0.5 tsp salt Use to taste; amounts vary.
  • 0.25 tsp black pepper Use to taste; amounts vary.
To fry and serve
  • 1 oil for frying Use enough to reach about 1/4 inch in the skillet.
  • 1 lime wedges Serve alongside for brightness.
  • 1 white rice For serving.
  • 1 pink beans For serving.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the pork chops
  1. Mix adobo seasoning, sazon seasoning, garlic powder, dried oregano, white vinegar, and olive oil until well combined, then coat the pork chops thoroughly with the mixture.
  2. Cover and marinate the pork chops for 30 minutes to 2 hours to let the seasoning penetrate.
Fry until deep golden
  1. Heat 1/4 inch of oil in a heavy skillet over medium-high heat until the oil is shimmering.
  2. Fry the pork chops 4–5 minutes per side until deep golden brown and cooked through.
  3. Transfer pork chops to paper towels and drain briefly.
Serve
  1. Serve the fried pork chops with white rice, pink beans, and lime wedges.

Notes

For best browning, keep the pork chops relatively thin and let excess marinade drip off before frying. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended for the crispiest texture. For a gluten-free-friendly serving, keep the rice and beans as-is and pair with fresh salad or roasted vegetables instead of any flour-based sides.