Chuletas Frita

Chuletas Frita Recipe - Puerto Rican Pork Chops with Adobo and Olive Oil

Region / culture: Puerto Rico | Preparation time: overnight | Cooking time: 30 minutes | Servings: 4

Introduction

Chuletas Frita is a traditional Puerto Rican dish that consists of fried pork chops seasoned with adobo and cooked to perfection. This flavorful and juicy dish is a favorite among many families and is often served with rice and beans.

History

Chuletas Frita has its roots in Puerto Rican cuisine, where pork is a staple ingredient in many dishes. The dish is believed to have originated from the Spanish influence on Puerto Rican cooking, with adobo seasoning being a key component in many traditional dishes.

Ingredients

2 lb (907 g) of pork chops
4 to 5 tbsp of adobo
5 to 8 tbsp of olive oil

How to prepare

Wash the pork chops under cold running water.
Pat them dry with a paper towel and season with adobo, making sure to rub it in well on both sides.
Place the chops in a covered bowl or glass dish and refrigerate overnight or for at least 4 hours (preferably overnight).
Heat a pan with olive oil over high heat and place as many chops as will fit.
Brown the chops on both sides and then reduce the heat to medium.
Let them cook for about 15 minutes on each side.
Remove the chops from the pan and place them in a warm oven while the remaining chops are cooking.
This dish is a great complement to any rice dish.

Variations

For a spicier version, add some chopped jalapenos or hot sauce to the adobo seasoning.
You can also try using different cuts of pork, such as pork loin or pork shoulder, for a different flavor and texture.

Notes

For those of you that are worried about the fat content of this dish, you can substitute the oven or the broiler for the frying pan. Just make sure to watch they you don't over cook the meat after all we are looking for a nice moist piece of meat not shoe leather.

Cooking Tips & Tricks

Make sure to season the pork chops well with adobo and let them marinate for at least 4 hours, preferably overnight, to enhance the flavor.

- Use a heavy-bottomed pan to fry the pork chops to ensure even cooking and browning.

- Be careful not to overcrowd the pan when frying the chops, as this can lower the temperature of the oil and result in soggy chops.

Serving Suggestions

Serve Chuletas Frita with a side of white rice and beans for a complete and satisfying meal. You can also serve it with a side salad or fried plantains for a delicious twist.

Cooking Techniques

Make sure to brown the pork chops well on both sides before reducing the heat to ensure a crispy and flavorful crust.

- Cooking the chops on medium heat for about 15 minutes on each side will ensure that they are cooked through and juicy.

Ingredient Substitutions

If you don't have adobo seasoning, you can use a combination of salt, pepper, garlic powder, and oregano as a substitute.

- You can also use chicken or beef chops instead of pork chops for a different flavor.

Make Ahead Tips

You can marinate the pork chops in adobo seasoning overnight to save time on the day of cooking. You can also fry the chops ahead of time and reheat them in the oven before serving.

Presentation Ideas

Serve the Chuletas Frita on a platter with a garnish of fresh cilantro or parsley for a pop of color. You can also drizzle some lime juice over the chops for a citrusy kick.

Pairing Recommendations

Chuletas Frita pairs well with a side of white rice, beans, and fried plantains. You can also serve it with a side of avocado salad or coleslaw for a refreshing contrast.

Storage and Reheating Instructions

Store any leftover Chuletas Frita in an airtight container in the refrigerator for up to 3 days. To reheat, place the chops in a preheated oven at 350°F for about 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

0g per serving

Fats

- Total Fat: 20g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 40g per serving

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 0%

- Calcium: 2%

- Iron: 10%

Alergens

Allergens: None

Summary

Chuletas Frita is a high-protein dish that is low in carbohydrates and free of allergens. It is a flavorful and satisfying meal that is perfect for those looking to enjoy a traditional Puerto Rican dish.

Summary

Chuletas Frita is a delicious and flavorful Puerto Rican dish that is perfect for a family dinner or special occasion. With its juicy and tender pork chops seasoned with adobo, this dish is sure to be a hit with everyone at the table. Serve it with rice, beans, and a side salad for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my friend Maria in her small village in Spain. Maria was known for her incredible cooking skills, and she had promised to teach me how to make one of her favorite dishes - Chuletas Frita.

We started our day early, heading to the local market to pick up the ingredients we would need. Maria guided me through the bustling marketplace, pointing out the freshest produce and the best cuts of meat. As we walked, she shared stories of her own grandmother, who had taught her how to cook when she was just a young girl.

When we returned to Maria's kitchen, she laid out all the ingredients we would need to make Chuletas Frita. The main ingredient was, of course, the pork chops. Maria explained that the key to a delicious Chuletas Frita was choosing the right cut of meat - one with a good balance of fat and lean meat. She also showed me how to season the pork chops with a simple mixture of salt, pepper, and garlic powder.

As the pork chops marinated, Maria taught me how to make the sauce that would accompany them. It was a rich and flavorful tomato sauce, made with fresh tomatoes, onions, garlic, and a touch of paprika for a little kick. Maria showed me how to cook down the tomatoes until they were soft and saucy, and then she added in the rest of the ingredients, allowing the flavors to meld together.

Finally, it was time to cook the pork chops. Maria heated up a large skillet with a generous amount of olive oil, and when it was hot enough, she carefully placed the pork chops in the pan. The sizzle of the meat hitting the hot oil was music to my ears, and the smell of the seasoned pork cooking was mouthwatering.

As the pork chops cooked, Maria shared more stories of her childhood, of learning to cook at her grandmother's side. She spoke of the love and care that went into every dish, and how cooking was a way to connect with her family and her heritage.

When the pork chops were golden brown and cooked through, Maria plated them up and spooned the tomato sauce over the top. The aroma that wafted up from the plate was intoxicating, and I couldn't wait to dig in. Maria handed me a fork and knife, and I took my first bite of her Chuletas Frita.

The flavors exploded in my mouth - the tender, juicy pork, the tangy tomato sauce, the hint of garlic and paprika. It was a taste of Spain, a taste of Maria's heritage, and I savored every bite.

As we sat at the table, enjoying our Chuletas Frita, Maria told me that this recipe had been passed down through generations of her family. It was a dish that her grandmother had learned from her own mother, and now Maria was passing it on to me.

I couldn't help but feel grateful for the opportunity to learn from Maria, to experience a taste of her culture and her history. Cooking Chuletas Frita with her that day was more than just a lesson in culinary skills - it was a lesson in tradition, in family, and in love.

And as I left Maria's village that evening, with a full belly and a heart full of memories, I knew that this recipe would always hold a special place in my own repertoire. It was a dish that connected me to Maria, to her family, and to the rich culinary heritage of Spain. And for that, I would always be grateful.