My friend Eileen and I are half Puerto Rican and half Irish. We’ve always joked with our kids that this makes a deadly combination at times! Growing up, I never had any kind of Spanish food whatsoever. That changed when I was eighteen, and I visited family over in Puerto Rico for the first time. That was when I absolutely fell in love with chuletas, that is, Puerto Rican fried pork chops.
Anytime I had previously had pork chops, they were so incredibly dry and an edible. I was curious about the difference and how they were cooked, and I believe that it’s the result of the marinade, plus just giving the chops a quick sear and then finishing them in the oven.
I found this recipe on www.thenoshery.com. The blog was created by Meseidy, and I absolutely LOVE that she says she must be within a 5-mile radius of a plantain, at all times. I feel that! This was the first recipe I have tried from there, and I am definitely going back for more. The photos of her recipes make me hungry just looking at them, and I hope you will check it out!
When you make these pork chops, you’ll notice right away how delicious they are, how beautifully browned on the outside, while still retaining their incredible juiciness and flavor throughout. This is such an easy recipe to throw together, once you try it I bet you’ll want to add this to your weekly rotation. Let’s jump Right in!
What you’ll need:
- 4 porterhouse pork chops
- 4 tablespoons olive oil
- 1 tablespoon white vinegar
- 4 garlic cloves
- 1 teaspoon Adobo Seasoning
- 2 teaspoons oregano
Pre-heat oven to 350°F.
Use the Garlic Press to press garlic.
Combine the garlic with 2 tablespoons of the olive oil, vinegar, Adobo Seasoning and oregano. Whisk together well.
Heat 2 tablespoons of oil over medium-high heat in Double Burner Grill Pan. Add pork chops, searing for 2 minutes per side.
Insert instant-read thermometer probe into thickest part of one of the pork chops.
Place pan in oven and cook pork chops for 10 minutes, or until instant read thermometer reads 145°F. Once done, remove from oven and let pork rest for 3 minutes before serving.
All done! Please go great with Tostones, which is a recipe I am going to be writing up shortly.
Please let me know if you make this, and what you think of this recipe. I hope that you’ll enjoy it, and that it becomes a regular dish in your household.
My recipe video is below, along with the original link to this delicious recipe!
Link to recipe: www.thenoshery.com/chuleta-frita
Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen
PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for November! For the month of November, 2021, anyone who hosts a party with me on TABLE will be entered to WIN a collection of NEW Holiday Products! Let’s make great food together!