Chuletas Can Can Puerto Rico Recipes

CHULETAS FRITAS

Steps:

• In a large bowl, season the pork chops with adobo, cumin, garlic, lime juice, vinegar, sazon, oregano, and olive oil. Coat the pork chops well on both sides and let it sit at room temperature for 20 minutes.
• While the pork chops rest, heat some vegetable or canola oil over medium-high heat until it reaches 350 degrees F.
• Fry the pork chops for 3-4 minutes or until it reaches an internal temperature of 145 degrees F. Once you're done frying the pork chops, cover with aluminum foil and let the chops rest for 2 minutes.
• Serve with lime wedges and enjoy!

CHULETAS GUISADAS (STEWED PORK CHOPS)

Steps:

• Season pork chops generously with adobo and sazón (if using). Add extra salt, pepper and garlic powder, if desired.
• In a large skillet or caldero, heat oil over medium-high heat. Brown pork chops on both sides (1-2 minutes per side), then remove from pan.
• Add sofrito and cook for 2-3 minutes, stirring frequently, until soft and fragrant.
• Add tomato sauce, water, onion and peppers and stir to combine. Season to taste with additional adobo.
• Return pork chops back to pan and bring to a boil. Reduce heat to a low simmer, cover pan and cook until tender. About 20+ minutes for thin chops and 40+ for thick cut.
• If desired, add additional water to thin the sauce or let simmer without the lid to thicken.
• Serve over white rice.

KAN KAN

Steps:

• Fill up a deep pot with 2 gallons of water and 1 tablespoon salt. Place the pork chops in the water and let sit for about 1 hour. (For best results brine overnight in the refrigerator).
• Preheat the oven to 350 degrees F.
• Remove the pork chops from the brine and place in a large sheet pan. Mix the sofrito, olive oil, garlic powder, oregano, ground pepper and remaining 2 tablespoons salt in a bowl. Coat the pork chops with the mixture, then rub the annatto powder on the skin. Roast the pork chops for 15 minutes.
• Heat the oil in a deep-fryer to 350 degrees F, then fry chops until the skin becomes crispy like chicharron, about 5 minutes.

PUERTO RICAN FRIED PORK CHOPS

Steps:

• Evenly sprinkle both sides of pork chops with vinegar, adobo, garlic, pepper, and sazón (if using).
• In a large pan, heat oil at medium high heat and sear chops on each side, about 1-2 minutes per side.
• Reduce heat to medium and cook 5-6 minutes more, turning halfway through. Serve with Stouffer's Macaroni & Cheese and a green vegetable.

PUERTO RICAN FRIED PORK CHOPS (CHULETAS FRITAS)

Steps:

• Mash garlic and oregano in a mortar and pestle.
• Add 2 tablespoons of oil to garlic and oregano. Stir ingredients together. Note: If you do not have a mortar and pestle you can add ingredients to a small food chopper to blend together or finely mince garlic with a knife.
• Rinse pork chops and lay them on a cutting board or plate. Top all pork chops with a teaspoon of the garlic and oregano mix.
• With your fingers or using a spoon, spread garlic all over the surface of pork chops. Repeat process on the other side of pork chops.
• Now, sprinkle all pork chops with adobo on both sides. Followed with paprika on both sides. Set chops aside.
• In a large skillet, over medium high heat, add about a ¼-⅓ cup of oil.
• When oil has heated through, carefully add 2 or 3 pork chops.Do not overcrowd pan.
• Depending on how thick your pork chops are, cook on one side for about 5-7 minutes.
• Using a fork, flip over to other side and cook for an additional 5-7 minutes.Pork chops should be done.

CHULETAS GUISADAS (PUERTO RICAN STEWED PORK CHOPS)

Steps:

• Add garlic and oregano to a mortar and with the pestle, crush garlic well. Add oil to mortar. Mix ingredients well with a fork.NOTE: If you do not have a mortar and pestle, minced garlic finely and combine with oregano and oil.
• Season each pork chop with the marinade.
• Sprinkle each pork chop on both sides with adobo.Let the pork chops marinade for 15 minutes (or even overnight).
• Heat 2 tablespoons of oil in a large skillet over medium high heat.
• When oil is hot, add the pork chops and fry on each side until golden brown.
• Top with sofrito, sazon, minced garlic, chicken bouillon, tomato sauce, vinegar lime juice, bay leaf and olives.
• Flip pork chops and cook for 5 minutes on medium low and cover with a lid.
• After 5 minutes, add the 2 cups of water, keep heat on medium low and cover again. Cook for 30 minutes or until pork chops are soft and tender.
• After 30 minutes, top the pork chops with the peppers and onions. Cook for 5 minutes or until veggies are to your liking.
• Stir in cilantro and taste for salt. Add a little salt if needed.Serve pork chops immediately.