chuletas fritas

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Prep: 1 hour-Overnight (for marinating) | Cooking: 20 minutes | Yield: 8 pork chops

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INGREDIENTS:

2 lbs thin, center-cut, bone-in pork chops

2 tbsp white vinegar

2 tbsp olive oil 

2 cloves of garlic, minced

2 tsp salt

2 tsp ground pepper 

½ tsp oregano

½ tbs adobo

½ cup water (more or less)

INSTRUCTIONS:

1. Rinse the pork chops, pat them dry, and set aside.

2. In a small bowl, prepare the marinade by mixing the vinegar, 1 tbsp of olive oil, minced garlic, salt, pepper, oregano and adobo.

3. Rub the marinade over each porkchop as evenly as possible. Let the pork chops marinate overnight or for at least an hour.

4. Heat up a pan on medium high heat and add a tablespoon of olive oil.

5. Fry a couple pork chops at a time without overcrowding your pan.

6. Cook each side for a minute and then add a few tablespoons of water to cover the bottom of the pan

7. Lower to medium heat. Once the water evaporates, keep cooking and flipping until they become golden brown on each side with charred, caramelized bits.

8. Serve with arroz, habichuelas, tostones or  your favorite side dish. Buen provecho!

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