Chuleta Frita Crispy Pork Chops (Printable Version)
# What You'll Need:
→ Marinade
01 -
2 teaspoons adobo seasoning
02 -
1 teaspoon garlic powder
03 -
1 teaspoon ground oregano
04 -
2 tablespoons olive oil
05 -
1 tablespoon white vinegar
→ Pork
06 -
4 bone-in pork chops, approximately 2.5 cm thick with fat cap
→ For Frying
07 -
Vegetable oil, for frying (enough to reach halfway up the chops in the pan)
# Step-by-Step Directions:
01 -
In a mixing bowl, combine adobo seasoning, garlic powder, and ground oregano. Add olive oil and white vinegar, whisking until a cohesive marinade is formed.
02 -
Thoroughly coat the pork chops with the prepared marinade. Place coated chops in an airtight container or sealable bag and refrigerate for a minimum of 4 hours, or up to 24 hours for optimal flavor penetration.
03 -
Pour enough vegetable oil into a large frying pan to reach halfway up the chops’ sides. Heat oil over medium heat until shimmering but not smoking.
04 -
Remove pork chops from marinade and gently place in hot oil. Sear each side until golden brown and crisp, approximately 4-5 minutes per side, or until internal temperature reaches 63°C.
05 -
Transfer fried pork chops to a plate lined with paper towels. Let rest for 5 minutes to redistribute juices before serving.
# Helpful Notes:
01 -
Retain the fat on pork chops for a crispy result and enhanced flavor.
02 -
Monitor internal temperature with a meat thermometer to prevent overcooking; remove from heat at 63°C for juiciness.
03 -
Allow pork chops to rest before slicing to retain maximum moisture.
04 -
For a quicker method, apply a dry rub and let stand for 10 minutes prior to frying.
05 -
Alternatively, cook pork chops in an air fryer at 200°C for 15 minutes, turning halfway through.