Chuletas Fritas (Puerto Rican Pan-Fried Pork Chops)

Puerto Rican pork chops or chuletas fritas are a staple in Puerto Rican cuisine. These pan-seared pork chops are flavorful and pair perfectly with white rice and beans. They are also a very affordable cut of meat, making them the perfect option when planning weekly meals. Chuletas fritas are typically deep fried but my method requires just a light drizzle of olive oil and a quick sear on both sides. The pork chops turn out just as delicious but way less greasy.

If you want more weeknight recipes, check these out: bistec encebollado, arroz con salchichas, pollo al horno, pollo guisado, and picadillo.

Puerto Rican pork chops ingredients:

Center-cut bone-in pork chops
Avocado oil
White vinegar
Garlic
Adobo
Sazón
Garlic powder
Ground oregano
Ground black pepper
Salt

I make my own homemade blend of adobo and sazón. They are much healthier than most store-bought seasonings, they are cost effective, and last up to three years when stored in an air tight container.

*Find the full recipe with measurements at the bottom of this post or click the Jump to Recipe button at the top of this page.

How to make chuletas fritas:

Wash the pork chops with cold water and vinegar. Rinse thoroughly with cold water. Pat dry with paper towels and set aside.

Marinate the pork chops

Place the pork chops in a bowl and add avocado oil, vinegar, crushed garlic, adobo, sazón, garlic powder, oregano, and black pepper. Toss the steak until evenly coated in the marinade.

Pan-fry pork chops

Place a pan over medium high heat. Drizzle 2 tbsp of avocado oil on the pan and sear the pork chops on both sides, about 5 minutes per side. Cook in batches if necessary, to not overcrowd the pan. Pork chops cook very quickly, be careful not to overcook them.

They are fully cooked once they turn golden brown with crispy edges and the center reaches an internal temperature of 145℉. Remove the pork chops from the pan and set aside. Serve with white rice and beans.

Tips for cooking pork chops:

The best cuts of pork chops to fry are bone-in, center-cut pork chops. This cut offers the perfect balance of meat, fat, and bone to keep the meat juicy while cooking.
For the most tender pork chops, get rib chops or sirloin chops. Rib chops are cut from the rib section and are tender, flavorful, and fry up perfectly. Sirloin chops are cut from the hip and are tender and full of flavor as well.
Look for chops that are 3/4 inch to 1 inch. Pork chops that are too thin can dry out very quickly while frying.
Make sure to not overcrowd the pan. For best results, cook the pork chops in batches to ensure they cook evenly and get crispy edges.
Use a meat thermometer to check the internal temperature and and make sure it reaches 145°F before serving. This also helps prevent overcooking, since pork chops cook very quickly. Insert the thermometer into the thickest part of the pork chop for the most accurate reading.
Rest the pork chops before serving. Once fully cooked, allow the pork chops to rest for a few minutes to allow the juices to redistribute. This will help to keep the pork chops juicy and tender.

What’s the best cut of pork to use for Puerto Rican pork chops?

Center-cut, bone-in pork chops are the best cut for making chuletas fritas. They are not too thick and still cook very quickly. A bit of fat along the side makes for a deliciously crispy edge that’s irresistible!

What is the best oil for frying?

Avocado oil is my favorite oil for frying. You can also use corn oil, vegetable oil, canola oil, or peanut oil. They all have a high smoke point making them great choices.

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