CHULETA FRITAS de WILO

I know; I've posted recipes for fried pork chops. Everyone has. And every cook (especially in the South) who never posted a blog or wrote a cookbook still has at least one recipe for fried pork chops, if not two or three. But this one was so good I just had to share it. You know how I am with my Puerto Rican food. If it has Adobo, it has to be good! 

Chuleta Fritas de Wilo

adapted from Puerto Rico True Flavors by Wilo Benet

1 Tbsp GOYA® Adobo con Pimiento

freshly ground black pepper, to taste

2 cloves garlic, minced

1 tsp dried oregano

2 Tbsp recaito

3/4 c extra virgin olive oil

8 pork chops, bone-in

vegetable oil for frying

Combine Adobo, pepper, garlic, oregano, recaito, and EVOO in small bowl; mix well.  Using meat fork, pierce pork chops several times for marinade to soak in.  Pour marinade over pork chops.  Refrigerate for 6-8 hours.  Using deep cast iron skillet, such as a chicken fryer, heat about 3 inches of vegetable oil.  Fry pork chops for about 9 minutes on each side, submerged under oil, until crisp and golden.  Remove and drain excess oil from chops.

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MUSIC TO COOK BY

Until next time, Happy Cooking!  :)

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