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Puerto Rican Fried Pork Chops (Chuletas Fritas)

Puerto Rican fried pork chops (chuletas fritas) with a golden, crunchy crust and a juicy, well-spiced interior. Pork 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 thin pork chops (bone-in preferred)
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
  • salt and pepper to taste
For frying
  • oil for frying
For serving
  • lime wedges
  • white rice
  • pink beans

Equipment

  • 1 cast iron skillet

Method
 

Marinate the pork
  1. Mix adobo seasoning, sazon seasoning, garlic powder, dried oregano, white vinegar, and olive oil, then coat the pork chops thoroughly. Cover and refrigerate for 30 minutes to 2 hours.
Fry
  1. Heat 1/4 inch of oil in a heavy skillet over medium-high heat until shimmering.
  2. Fry the pork chops for 4–5 minutes per side until deep golden brown and cooked through.
  3. Drain the fried pork chops briefly on paper towels so the crust stays crisp.
Serve
  1. Serve the chuletas fritas with white rice, pink beans, and lime wedges.

Notes

Pro tip: Use thin, bone-in chops so they cook through quickly without drying out, and keep the oil shimmering (not smoking) for a crisp crust. Refrigerate leftovers in a covered container for up to 3 days; reheat in a hot skillet to re-crisp. Freezing is not recommended for best texture. For a lower-fat option, you can pan-fry with less oil (still turning once) rather than deep-oiling.