Crispy on the outside and juicy in the middle, these Dominican fried pork chops are a simple and delicious recipe the whole family will love. Chuletas fritas are seared on the stovetop before being fried in oil for one tasty dish.
Growing up in the Dominican Republic, fried meats like these pork chops were always my favorite. This flavorful dish is one that you’ll want to prepare over and over!
This is one of my favorite techniques for cooking pork, as the meat stays so juicy with a perfectly crispy texture. We precook the meat with a bit of water until it’s tender. Then, we deep fry it in hot oil until the outside is golden brown and crispy.
In most cases, Dominicans fry meat without the use of flour or cornstarch. Instead, they rely on the brine or marinade for flavor and color, meaning that this is a great option if you or someone in your family have a gluten intolerance.
These Dominican pork chops are a very simple dish, easy to make, and jam-packed with flavor!
Be sure to try my Slow Cooker Roasted Pork Shoulder and Pulled Pork Tacos too!
Ingredients
- Red Onions
- Apple Cider Vinegar
- Pork Chops
- Lime Juice
- Seasonings: Garlic powder, oregano, salt, black pepper
- Oil
How to make Dominican fried pork chops
- Place onion slices in a bowl with ½ cup vinegar and a pinch of salt. Reserve for later.
- Season the meat with lime juice, garlic powder, oregano, salt and pepper.
- Over medium high heat, cook the pork chops, adding ¼ cup of water. Stir and add a bit more water as it becomes necessary. Cook for about 30 minutes or until tender. Remove from heat.
- In a deep skillet, heat 2 cups of oil over medium high heat. Fry the pork chops a few at a time until golden brown. Do not overcrowd the pan. Transfer the pork chops to a plate lined with a paper towel to remove excess oil.
- Drain the vinegar from the bowl with the onions. On a separate pan, heat 1 tablespoon of oil. Add the onions. Cook for 30 seconds and turn off the heat. Do not cook longer than 30 seconds or the onions will become wilted.
- Transfer pork chops to a platter for serving. Top with the onions.
Can you make it ahead of time?
These fried pork chops are best served as soon as you have made them so that they are perfectly crispy and juicy. You can pre-cook the chops with the water a few hours ahead of time if you like, and then just fry them when you are ready to serve.
If you do have leftovers, they will keep well in the fridge for up to 4 days and can be reheated in a hot oven till warmed through.
How do you get juicy pork chops?
Chuletas fritas are so perfectly juicy and full of flavor because they are cooked in two stages. Pork is fairly lean meat and it can be easy to overcook it and cause it to be dry and chewy. Because we fry them after the first cook, this helps to add moisture and flavor back into the meat.
What do you serve them with?
These Dominican fried pork chops are perfect to serve with a side of tostones, or rice and beans. It’s also great to serve with all of your favorite rice, potato, and veggie side dishes.
Recipe Notes and Tips
- Use center cut pork chops for this recipe.
- Don’t crowd the skillet or pot with the pork chops. Cook in batches if needed.
- Make sure that the oil is hot before adding the pork chops so that they get nice and crispy.
More Fried Recipes
Dominican Fried Pork Chops
Author:Ingredients
- 1 cup red onions sliced
- ½ cup apple cider vinegar
- 3 lbs pork chops center cut
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon garlic powder
- 1 ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups + 1 tablespoon oil separated
Instructions
- Place onion slices in a bowl with ½ cup vinegar and a pinch of salt. Reserve for later.
- Season the meat with lime juice, garlic powder, oregano, salt and pepper.
- Over medium high heat, cook the pork chops, adding ¼ cup of water. Stir and add a bit more water as it becomes necessary. Cook for about 30 minutes or until tender. Remove from heat.
- In a deep skillet, heat 2 cups of oil over medium high heat. Fry the pork chops a few at a time until golden brown. Do not overcrowd the pan. Transfer the pork chops to a plate lined with a paper towel to remove excess oil.
- Drain the vinegar from the bowl with the onions. On a separate pan, heat 1 tablespoon of oil. Add the onions. Cook for 30 seconds and turn off the heat. Do not cook longer than 30 seconds or the onions will become wilted.
- Transfer pork chops to a platter for serving. Top with the onions. Enjoy with a side of tostones, or rice and beans.
Notes
- Use center cut pork chops for this recipe.
- Don’t crowd the skillet or pot with the pork chops. Cook in batches if needed.
- Make sure that the oil is hot before adding the pork chops so that they get nice and crispy.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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