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!
Dominican Fried Pork Chops
- 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.