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Puerto Rican fried pork chops is one of my favorite quick and easy dinner go-to’s for meat. It’s flavorful, tender, and if cooked a tad bit longer, there’s a delicate crunch on the ends that just can not be beat!
How To Make Puerto Rican Fried Pork Chops
This recipe is super simple! You just need pork chops, my favorite is bone in for frying! You can choose boneless too, just cook less time to keep it from turning hard.
You need to first season your pork chops with sazon, adobo, garlic powder, dried oregano, and homemade sofrito. Let it marinate 30 minutes or up to overnight in the fridge so the pork chops are really flavorful.
Then you will fill a frying pan halfway with vegetable (or canola, or peanut -your choice) oil over medium high heat. Allow oil to become hot (but not to the point where it’s smoking), then add in a pork chop or two if they both fit. Cook 3-4 minutes per side.
Allow fried pork chops to drain on paper towels and repeat the process until it’s done.
Want a more thorough walk through? If so, watch my first ever food video!
Video on How To Make an Easy Puerto Rican Fried Pork Chops
Do you have to fry the Puerto Rican Pork Chops?
No, you can bake them for about 15-20 minutes (bone in) or 10-15 minutes for boneless pork chops on 375 degrees Fahrenheit, or until the internal temperature reads 145 degrees Fahrenheit.
Here is a stove top Puerto Rican Pork Chop Recipe.
Which is better for frying? Bone in pork chops or boneless pork chops?
Hands down bone in! Bone in gives a juicier pork chop when fried (or any style in my opinion). I personally only like using boneless pork chops when I make Puerto Rican puerco guisado (stewed pork) or when I make Puerto Rican pork spaghetti. Boneless pork chops needs to have a sauce in my opinion.
Want More Puerto Rican Pork Recipes?
That’s it mi gente! Enjoy this recipe and let me know what other videos you’d like to see made!