Entree: United States – Puerto Rican Cuisine – Chuletas Fritas

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) bottled adobo seasoning (or homemade adobo)
- 1 tsp (5 g) sazón con achiote (seasoning packet) or 1 tsp (2 g) paprika if unavailable
- 4 cloves garlic, minced (about 12 g)
- 1/4 cup (60 ml) sour orange juice (naranja agria) or 2 tbsp (30 ml) orange juice + 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil (for marinade)
- 1/2 cup (65 g) all-purpose flour, for dredging
- 1/4 tsp (1.5 g) salt (adjust if adobo is salty)
- 1 1/2 cups (360 ml) vegetable oil or lard for frying chops
For arroz blanco (Puerto Rican white rice)
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 cups (720 ml) water or light chicken broth
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (2.5 g) salt
For tostones (twice‑fried green plantains)
- 3 green plantains, peeled and cut into 1‑1.5 inch (2.5–4 cm) thick slices
- 2 cups (480 ml) vegetable oil for frying (separate or same pan oil)
- Sea salt, to taste
Quick cabbage salad
- 3 cups (225 g) shredded green cabbage
- 1 medium tomato, diced (about 120 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) fresh lime juice
- 1/4 tsp (1.5 g) salt
- Freshly ground black pepper, to taste

Instructions

Short Description:
Crispy, adobo‑marinated pork chops fried until golden and served with Puerto Rican white rice, tostones (twice‑fried green plantains), and a quick cabbage salad for a complete island meal.

Regional Notes:
This Puerto Rican version marinates the pork chops in adobo and citrus (often sour orange) and uses a light flour dredge before frying for a distinctive crisp exterior. Paired with arroz blanco and tostones, it reflects the common home‑style platter found across Puerto Rico.

1. Marinate the chops: In a shallow dish combine adobo, sazón, minced garlic, sour orange juice (or orange + lime), oregano, black pepper, and 1 tbsp (15 ml) olive oil. Add the pork chops, turning to coat. Cover and refrigerate at least 30 minutes and up to 4 hours.
2. Prepare rice: While chops marinate, heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium heat. Add the rinsed rice and stir 1–2 minutes to coat. Add 3 cups (720 ml) water or broth and 1/2 tsp (2.5 g) salt; bring to a boil. Reduce heat to low, cover tightly, and simmer 18–20 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
3. Make the quick cabbage salad: In a bowl toss shredded cabbage, diced tomato, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) lime juice, 1/4 tsp (1.5 g) salt, and pepper. Refrigerate until serving.
4. Dredge chops: Remove chops from marinade and let excess drip off. Place 1/2 cup (65 g) flour mixed with 1/4 tsp (1.5 g) salt on a plate and dredge each chop lightly, shaking off excess flour.
5. Fry chops: In a large heavy skillet (cast iron preferred) heat 1 1/2 cups (360 ml) vegetable oil or lard over medium‑high until shimmering and about 350°F (175°C) if using a thermometer. Add pork chops without crowding (work in 2 batches if needed). Fry 3–4 minutes per side, reducing heat slightly if browning too fast, until exterior is golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack over a baking sheet and tent loosely with foil to keep warm; rest 3–5 minutes.
6. Prepare tostones while chops cook: Heat 2 cups (480 ml) oil in a separate deep skillet to 350°F (175°C) (or use remaining chop oil if ample). Add plantain slices in batches and fry 2–3 minutes until lightly golden and just tender. Remove and drain on paper towels.
7. Smash and re-fry tostones: Using the bottom of a heavy glass or a tostonera, press each fried piece to flatten to about 1/4 inch (6 mm) thick. Return flattened plantains to hot oil and fry 1–2 minutes per side until crisp and golden. Drain on paper towels and sprinkle with salt.
8. Plate and serve: Divide rice among 4 plates. Place a pork chop on each plate alongside 3–4 tostones and a portion of cabbage salad. Garnish with lime wedges or slices of naranja agria if available. Serve immediately.