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!
Dominican Fried Pork Chops
Ingredients
- 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
Instructions
- 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.
This was good, but did you really mean 2 Tablespoons of adobo AP seasoning? I love salt but this was too salty for us. I’ll definitely make again but try teaspoons instead 🙂
Hi! Thank you for pointing it out! I actually only do one tbsp of adobo. Somehow it says 2. I had someone assisting in posting at that time and these are a few mistakes I have found. I will fix asap! and btw, I don’t use Goya Adobo anymore, I use Loisa. Healthier and a lot less salty. 🙂