Chuletas de Puerco (Cuban Fried Pork Chops)

Ingredients

• 6 (about 2 cm thick; approximately 1.36 kg / 3 lb total)bone-in centre-cut pork chops
• 240 ml (1 cup)sour orange juice (naranja agria)
• 60 ml (1/4 cup)neutral oil
• 8 clovesgarlic, mashed to a paste
• 1/2 mediumwhite onion, thinly sliced into half-moons
• 1 teaspoondried oregano
• 1 teaspoonground cumin
• to tastesalt
• to servesweet plantains
• to serveavocado and onion salad (recipe in the original recipe notes)
• to servelime wedges

Instructions

1. 1

   Mix the marinade

   In a large bowl, stir together the sour orange juice, neutral oil, mashed garlic, sliced onion, oregano, cumin and salt.

2. 2

   Marinate the pork

   Arrange the pork chops in a baking dish and pour the marinade over them. Cover with cling film and refrigerate for at least 1 hour, or overnight.

3. 3

   Heat the cooking surface

   Heat a grill, grill pan or cast-iron skillet over medium-high heat with 30 ml (2 tablespoons) of oil. Take the chops out of the marinade and pat them dry with kitchen paper; discard the marinade.

4. 4

   Cook the chops

   Pan-fry the chops for 5 minutes on each side, until browned and cooked through. The internal temperature should reach 63°C (145°F). Serve straight away.

What are Chuletas de Puerco?

Chuletas de Puerco means pork chops in Spanish, and this Cuban-style version is seasoned with sour orange, garlic, onion and warm spices. Sour orange is a familiar flavour in Cuban cooking, bringing both citrus aroma and acidity to the marinade.

The method is straightforward: give the chops time to take on the marinade, then cook them quickly over fairly high heat. Bone-in chops bring plenty of savoury flavour, while patting them dry helps the surface brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 318 calories, 30g protein, 7g carbs, 19g fat.

The pork provides most of the protein, while the neutral oil contributes much of the fat and the sour orange juice contributes some of the carbohydrate. For a balanced plate, pair a chop with avocado and onion salad and a measured serving of rice or sweet plantain.

The sour orange marinade

Citrus and garlic: sour orange juice gives the pork a tangy, fragrant base, and mashed garlic spreads evenly through the marinade. Oregano and cumin add an earthy, savoury note without overpowering the fruit.

Marinating time: leave the chops in the fridge for at least 1 hour, or overnight as the method allows. Keep them covered while they marinate.

Getting a good sear

Dry surface: remove the chops from the marinade and pat them dry with kitchen paper before they hit the pan. This helps the meat brown rather than steam in excess liquid.

Hot pan: preheat the skillet, grill pan or grill over medium-high heat, with the stated 30 ml of oil for the cooking surface. Cook in batches if needed so the chops have room to make contact with the heat.

Check for doneness

Timing: cook each chop for 5 minutes on each side, as directed, adjusting only if the chops need more time to reach the stated temperature. Their thickness and the heat of the cooking surface can affect how quickly they cook.

Temperature: check the thickest part of a chop with a thermometer, avoiding the bone. The recipe gives 63°C (145°F) as the target internal temperature; serve the chops promptly once cooked.

Make the sides work

Classic pairing: serve the chops with sweet plantains and Cuban black beans and rice for a substantial meal. The original recipe also suggests avocado and onion salad, which adds a fresh contrast.

At the table: lime wedges let everyone add a little extra citrus. Keep the sides simple if you want the savoury, tangy pork to remain the focus.

Pan, grill or grill pan?

Skillet: a cast-iron skillet is a practical choice for a well-browned surface and gives you a clear view of the chops as they cook.

Grill: a grill or grill pan also works, following the same medium-high heat and cooking time in the recipe. Whichever you use, pat the pork dry first and avoid crowding the cooking surface.

Recipe notes & tips

• Use sour orange juice for the characteristic tang of the marinade.
• Mash the garlic to a paste so it blends readily into the liquid.
• Pat the chops dry after marinating to encourage browning.
• Preheat the cooking surface before adding the pork.
• Check the thickest chop with a thermometer, keeping the probe clear of the bone.

Variations

• Grill the chops: cook them on a preheated grill instead of using a skillet.
• Use a grill pan: follow the same medium-high heat and per-side timing on the ridged pan.
• Add black beans and rice: serve them alongside for a classic Cuban-style plate.
• Serve with avocado salad: pair the chops with avocado and onion for a fresh side.
• Include sweet plantains: add their sweetness alongside the savoury, citrus-marinated pork.

Common mistakes to avoid

• Skipping the marinade: allow at least 1 hour in the fridge for the pork to take on its flavour.
• Cooking wet chops: pat off the excess marinade before frying so the surface can brown.
• Crowding the pan: cook in batches if necessary to give each chop contact with the hot surface.
• Guessing the doneness: check the thickest part with a thermometer and avoid touching the bone.
• Leaving the pork in the marinade on the counter: keep the covered dish in the fridge.

How to store

Refrigerate leftover chops in a covered container and use within 3–4 days. Reheat gently in a covered pan until hot throughout, taking care not to overcook them.

Frequently asked questions