Entree: Colombia – Central Culinary Region – Chuleta Valluna (Breaded and pan-fried marinated pork chops in a Central Colombian style)

Serving Size: 4

Approximate Time

Prep 1 hr 5 min

Cook 11 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 cup (240 ml) lager beer or whole milk
- 2 tbsp (30 ml) white vinegar
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) achiote (annatto) oil or 1 tsp (5 ml) annatto paste diluted in 1 tbsp (15 ml) oil
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs, beaten
- 1 cup (100 g) fine breadcrumbs
- 1/2 cup (120 ml) vegetable oil or enough for shallow frying
- 2 limes, cut into wedges, for serving

Instructions

1. In a large bowl combine beer (or milk), vinegar, minced garlic, cumin, paprika, oregano, salt, pepper, and achiote oil. Stir to blend.
2. Add the pork chops to the marinade, pressing them down so they are fully coated. Cover and refrigerate for at least 1 hour and up to 4 hours.
3. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour lightly with a pinch of salt and pepper.
4. Remove each chop from the marinade, letting excess drip off. Dredge first in flour, then dip in beaten egg, and finally coat evenly with breadcrumbs. Press breadcrumbs onto the surface to adhere.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chops in a single layer without crowding; work in batches if necessary.
6. Fry chops 4–5 minutes per side, adjusting time for thickness, until crust is deep golden and internal temperature reaches 145°F (63°C). Reduce heat if crust browns too quickly.
7. Transfer cooked chops to a paper-towel–lined plate and rest 3–5 minutes before serving.
8. Serve hot with lime wedges and traditional accompaniments such as white rice and fried plantains.