Dominican Fried Pork Chops
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.
Servings: 6 servings
- 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
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.
- 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.
Calories: 535kcal | Carbohydrates: 4g | Protein: 49g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 305mg | Potassium: 917mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg