Entree: Puerto Rico – Southern Culinary Region – Chuletas Fritas (Puerto Rican pan-fried pork chops marinated in garlic and citrus then dredged and crisped in hot oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 40 min

Ingredients

- 4 bone-in pork chops, approx. 7 oz (200 g) each
- 3 cloves garlic, minced
- 1/4 cup (60 ml) sour orange juice or 1/4 cup (60 ml) orange juice + 1 tbsp (15 ml) lime juice as substitute
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (4 g) sazón or 1/4 tsp (1 g) annatto + 1/2 tsp (2 g) ground cumin (optional)
- 1/2 cup (60 g) all-purpose flour for dredging
- 1/4 cup (60 ml) olive oil (for marinade and sautéing)
- 1/2 cup (120 ml) vegetable oil for frying
- Lime wedges and chopped cilantro for garnish (optional)

Instructions

1. In a shallow dish combine minced garlic, sour orange (or orange + lime) juice, olive oil, oregano, salt, pepper, and sazón if using. Add the pork chops, turning to coat, and refrigerate to marinate for at least 30 minutes or up to 4 hours.
2. Remove chops from marinade and let excess drip off. Lightly dredge each chop in all-purpose flour, shaking off the excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add the pork chops and fry 3–5 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature 145°F / 63°C).
4. Transfer cooked chops to a paper towel-lined plate to drain briefly. Serve hot garnished with lime wedges and chopped cilantro.