Chuletas Fritas

What is Chuleta?

Chuleta is the Spanish word for a cutlet or a thin chop. It is pronounced choo-le-tah.

A chuleta can be carved from a variety of red meats and poultry - chuleta de cerdo (from pig), chuleta de cordero (from lamb), chuleta de pollo (from chicken) and so on.

Chuletas de Puerco

Chuletas de puerco are pork chops or pork cutlets.

In Spanish cerdo and puerco are used interchangeably to mean pork and you may hear both names for the delicious pan fried pork cutlets recipe we are preparing here. 

What Part of Pork is Chuleta?

Typically chuleta is a thin, bone-in loin chop with a good amount of fat around the edges of the lean meat in the middle. The perfect thickness for a chuleta is about ¾ inch to 1 inch.

It is cut perpendicular to the spine of the animal and usually contains a rib bone or part of the vertebra. In the US look for thin pork rib chop or thin bone-in New York pork chop. 

That beeing said, boneless pork cutlets from the center loin can also be used to make chuletas fritas. It depends on availability and the country. The fat and the bone both lend flavor and make the chuleta taste better. In Puerto Rico for example it is a tradition to gnaw the rich meat and crispy fat off the el huesito (little bone) once the chop has been consumed. 

Chuletas Fritas

Chuletas fritas (fritas translates to fried) are a staple lunch and dinner option in Puerto Rico, Dominican Republic, Cuba, and other nations in the Caribbean and Central America.

Not only are they an inexpensive cut of meat that cooks very fast, but they derive a lot of flavor from a zesty vinaigrette-like marinade. 

Even though chuletas are frequently deep fried, many contemporary cooks opt for pan-frying in less oil, more of pan-searing really. It is up to you. We lean towards a generous amount of cooking oil in the frying pan. 

Ingredients for Chuletas Fried Pork Chops

Chuleta pork chops. Again, thin bone-in rib chops are an excellent choice. 

Marinade. The key to the flavorful tenderness of the chuleta is the marinade. Its acidic nature tenderizes the meat and infuses it with spice notes. Exact marinade ingredients vary from country to country but they always include:

• white vinegar and lime juice (in Cuba bitter orange as well)
• sazón seasoning
• often times adobo seasoning
• dried oregano, garlic (minced or powder), salt and black pepper

We prefer sazon only, because adobo is more of a poultry seasoning, but you can use either one or both. 

Cooking oil. You can use corn oil, vegetable oil, canola oil, sunflower oil, peanut oil or any high point frying oil.

Onions. The fried onions are a Cuban cuisine element. They do not need to be prepared and added but because they do not take long to make we usually do. Go with yellow onions if you choose to make them.

TIP: Sazon, the distinctive orange colored Caribbean seasoning employed in the marinade, gets its color from annatto, which also gives it an earthy, slightly smoky flavor, and turmeric. Other spices in sazon include cumin, coriander, garlic powder, turmeric, ground dried oregano, onion powder, pepper. You can buy it ready made or make your own (see Recipe Card).

How to Make Chuletas Fritas

The process is really simple. Refer to the pictures in the printable Recipe Card below or watch the short demonstrational video. Basically,

Mix the marinade in a non-reactive large bowl. It will have a runny paste consistency. Coat each pork chop and cover with plastic. Refrigerate for at least 3-4 hours or overnight. Bring to room temperature before frying. 

Heat oil in a frying pan over medium-high heat, to about 350 F. You can use enough oil to fill the skillet about ½ inch deep or about half-way of the chuletas' thickness. 

Fry the chuletas in batches, about 4-5 minutes on one side side, then flip and continue frying on the other side until the internal temperature hits the 145 F mark (insert the meat thermometer int he center, not near the bone). Remove from the pan and keep warm on a platter. 

Fry the onions (optional). 

TIP: Chuletas will cook much faster if the oil reaches higher than you can see in this picture (closer to deep frying). Be mindful of how much oil you are using. 

How Long Does It Take for a Chuleta to Cook?

Anywhere between 7 and 10 minutes. It depends on:

• the exact pork chop cut,
• the thickness of the meat as well as the bone
• how much oil you are using

Simply measure the temperature in the center of the chuleta with a meat thermometer and once it is near 145 F transfer it to a plate and tent with foil (it will continue to cook). 

Tips for a Perfect Chuleta Frita 

do not trim the fat from the pork rib chops - during pan frying it becomes crisp and flavorful and is simply delightful to bite into 

do not leave the cutlets in the marinade for too long - overnight is ideal, too much longer can overtenderize the meat and make it mushy

do not overcook the chuletas - the internal temperature of 145F is enough, they will become tough if overcooked

the more oil you have in the pan the faster they will cook and reach the ideal temperature so be careful

Side Dishes to Serve with Chuleta 

These fried pork chops pair well with a vast number of sides, but some traditional Caribbean and Central American options that are served alongside them include:

• Arroz blanco (white rice)
• Arroz con gandulez (rice with pigeon peas)
• Cuban black beans
• Other types of beans (pinto, red kidney)
• Tostones
• Yuca frita (fried yuca)
• Pasta salads
• Green salads
• Avocado

How to Store and Reheat Leftovers 

Store. Refrigerate any leftover chuletas fritas in an airtight container for up to 3-4 days.

Reheat. To warm up the prok chops without drying them out brush them lightly with water, wrap them in parchment paper, then in alumimnum foil and reheat in a 300 F oven for about 12 minutes. Alternatively, reheat them in the microwave for about 2 minutes (again brush with a bit of water).