Puerto Rican Fried Pork Chops (Chuletas Fritas) Kitchen Gidget from www.kitchengidget.com
Description
Chuleta frita is a traditional Puerto Rican dish that is made up of fried pork chops. These chops are the perfect blend of crispy on the outside and juicy on the inside. The dish is typically served with rice and beans or with a side salad. Chuleta frita is a popular dish in Puerto Rico, and it is loved by both locals and tourists alike.
Prep Time
The prep time for chuleta frita is approximately 10 minutes.
Cook Time
The cook time for chuleta frita is approximately 20 minutes.
Ingredients
To make chuleta frita, you will need the following ingredients: - 4 pork chops - 1 teaspoon of salt - 1 teaspoon of black pepper - 1 teaspoon of garlic powder - 1 teaspoon of onion powder - 1/2 cup of all-purpose flour - 1/2 cup of vegetable oil
Equipment
To make chuleta frita, you will need the following equipment: - Frying pan - Tongs - Plate - Paper towels
Method
1. Season the pork chops with salt, black pepper, garlic powder, and onion powder. 2. Coat the pork chops in all-purpose flour. 3. Heat the vegetable oil in a frying pan over medium-high heat. 4. Add the pork chops to the frying pan and cook for 8-10 minutes on each side, or until they are golden brown and crispy. 5. Use tongs to remove the pork chops from the frying pan and place them on a plate lined with paper towels to absorb any excess oil. 6. Serve the chuleta frita with rice and beans or a side salad.
Notes
- You can use bone-in or boneless pork chops for this dish. - Make sure to use enough oil in the frying pan to fully submerge the pork chops. - You can also add additional seasonings to the flour mixture, such as paprika or cumin, to add more flavor to the dish.
- To ensure that the pork chops cook evenly, make sure they are at room temperature before cooking. - Don't overcrowd the frying pan, as this can cause the pork chops to steam instead of fry. - Use a meat thermometer to ensure that the pork chops reach an internal temperature of 145°F before serving.
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