Chuletas fritas, a classic dish in Spanish and Latin American cuisine, are succulent fried pork chops that tantalize the taste buds with their crispy exterior and tender, juicy interior. The magic of chuletas fritas lies in their simplicity and the perfect balance of flavors and textures.
Servings
2
Prep Time
1 Day
Cook Time
25 Min
Ingredients
Instructions
De-stem 1/3 of the oregano bunch and chop up the leaves. Tie the rest with cooking twine.
Combine Noshejan Lobo Rojo Adobo, chopped oregano, garlic cloves, olive oil, rice vinegar, lime juice, and onion in a mixing bowl. Mix well. Add the pork chops and rub the mixture on each chop until well coated. Allow the chops to marinate overnight or for at least 4 hours in the same bowl or a Ziploc bag.
Heat a heavy-bottomed pan on medium heat with enough oil to coat the bottom. Separate the pork chops from the marinade.
Cook the pork chops in the heavy bottom pan for 10 minutes on one side, flip, and add the bundle of fresh oregano. Continue until the internal temperature is 145°, about 10-15 minutes.
Cook the onions in the marinade in a small pan over medium heat for 15 minutes, stirring often.
Remove the chops to a platter and allow to rest for 5 minutes. Brush the chops with the bundle of oregano. Serve topped with the caramelized onions.
Recipes that use Noshejan Lobo Rojo Adobo Chuletas Fritas:
Chuletas Pasta Bake
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