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Dominican Fried Pork Chops

One fried pork chop on a plate with dominican white rice and beans
Dominican Fried Pork Chops

Fried pork chops! It really doesn’t get more exciting than that. And add to the the fact that they are fried that they are also Seasoned Dominican style? OMG! That is next level goodness!

This recipe is traditional in our country. Simple and easy to make. I love to use thin bone in chops because they are juicier and you get the best flavor from the meat near the bone. The bone will also have a little meat that really absorbs that seasoning and gets nice and crunchy. reminds me of pork belly most of the time. It’s just sooo good!

I live to serve with rice, beans and a salad. But it can also be served with green or yellow fried plantains and boiled yuca with our delicious onion relish.

I am super excited to share this recipe with you so here we go!

One fried pork chop on a plate with dominican white rice and beans. a piece of the pork chop has been cut off and being held by a fork
Dominican Fried Pork Chops
Watch me make it!
One fried pork chop on a plate with dominican white rice and beans

Dominican Fried Pork Chops

These Dominican Fried Pork Chops are crispy on the outside, tender and juicy on the inside. Chock full of caribbean flavor. This will a staple at your dinner table for sure!
3.45 from 20 votes
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Course: dinner, lunch, Main Course
Cuisine: Caribbean, Cuban, Dominican, Latin, Latin Fusion
Keyword: caribbean fried pork, chuletas, chuletas dominicanas, chuletas fritas, chuletas fritas dominicanas, dominican fried pork chops, dominican frieed pork chops, dominican pernil, dominican pork chops, dominican recipe, easy fried pork chops, fried pork chops, how to fry pork chops, no flour fried pork, pernil, pork recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Refrigeration after seasoning: 4 hours
Servings: 6 servings


  • 6 bone-in pork chops thin sliced
  • 1/2 cup Mazola corn oil for frying
  • 1/4 cup lime juice lemon juice is ok too
  • 1 tsp ground oregano
  • 3 tsp minced garlic
  • 1 pack Goya Culantro y Achiote
  • 2 tbsp Goya adobo
  • 2 tbsp soy sauce
  • salt to taste
  • pepper to taste


  • In a deep bowl, season the pork chops with lime juice, ground oregano, minced garlic, Goya culantro y achiote, Goya adobo, soy sauce and salt and pepper to taste.
  • Mix well, cover and refrigerate for a minimum of 4 hours. Overnight would be even better.
  • In a deep skillet, heat oil over medium high heat.
  • Once oil is heated, add one pork chop at a time and be careful, it may splatter.
  • Cover and fry until that first side is golden. About 10 minutes or less.
  • Turn over and fry the other side until golden brown.
  • Serve with desired sides.



I prefer thin bone in pork chops because they cook faster and therefore are less likely to dry out during the frying process. Also, seasoning overnight is ideal for optimum flavor if possible.

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