Chuletas or pork chops are very popular in the Dominican Republic and can be incorporated into several dishes, but chuletas fritas are always a favorite and require few ingredients. See how easy this tasty dish is, and I show you how to make it 2 ways with real sazón criollo.
By- Last reviewed . Published Oct 11, 2018
Why we ❤️ it
There are some complicated traditional Dominican meat dishes in our blog, and those are some of the jewels of our cuisine, but for a quick, satisfying, always-welcome meal, bring out the chuletas fritas.
Chuletas ahumadas fritas, a big Dominican favorite, is super easy and quick to make; you can have dinner ready in 15 minutes. I love it with tostones, sautéed Dominican onions, and avocado.
However, it is an acquired taste. It is also hard to find outside of the Dominican Republic.
Below there's another version for people who are not fans of smoked chops, or can't find them.
If you're not a fan of the flavor, texture or saltiness of chuleta ahumada, I have you covered. I have found a way to give chuleta fresca some of the flavors of chuleta ahumada, but resulting in juicier, less salty fried chuletas.
Other fresh cutlet recipes to try are these tender Grilled pork chops with Mango salsa.
Serve the fried chops with Dominican sautéed onion with vinegar and lime wedges if you like it drizzled with lime juice. Serve them with Tostones, Fried batata (sweet potato), Yuca frita (fried cassava), or boiled yuca. They are also fantastic with arroz con habichuelas (rice with beans) or Guandules (stewed pigeon peas) and some Dominican salad.
I also love them with this Spinach with cheese as a side of pork chops.
We typically use bone-in chuletas, but you can also use boneless pork chops too.
If you have leftovers of chuleta frita, serve to get a head start on a great Chofan rice.
About this recipe
Fresh chuletas are nowhere near as common in our country as the smoked ones. Smoked chuletas can be made quickly and with few ingredients.
You can find the process in the recipe and my favorite way to make fried fresh chuleta with a Dominican flair.
I'd love to hear which one you prefer.
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[Recipe + Video] Chuletas Fritas (Dominican Fried Smoked Pork Chops)
- 4 smoked pork chop, (2 lb [0.9 kg]) or 4 fresh pork chops of ½" [1.5 cm] in thickness
If you make it from raw chuletas
- 1½ cup vegetable oil , [355 ml]
Marinate fresh pork chops:
- This step is only to be followed if you are making it with fresh pork chops. If you use smoked pork chops, skip to the next step.In a large bowl, season the pork chops with a marinade consisting of kosher salt, Worcestershire sauce, liquid smoke, and pepper. Let it rest in the fridge marinating covered for 4 hours.Once this time has passed, remove from the liquid, and pad with a paper towel to remove superficial water, but without pressing too much. This will prevent excess splatters when frying.
Frying the pork chops:
- Heat the oil in a large skillet or frying pan over medium-high heat (about 375 ºF [190 ºC]. Fry the pork chops until they are golden brown (4 minutes on each side for the raw ones, 2 minutes for the smoked ones) rotating to cook both sides equally. Fry one or two at a time, so they are now crowded in the skillet,
- While frying, keep covered with a splatter guard [Amazon affiliate link] to minimize splatters, be careful you do not burh yourself. As you fry them, let them rest on a paper towel to absorb excess grease.Once fried, serve them per suggestions above the recipe.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Chuleta frita is fried chops, typically made from fresh or smoked pork chops.
Chuleta is a kind of cut, but if none type of meat is specified, it typically refers to pork chops.
Chuleta is a cut from above the ribs, with some bone (can be boneless too),
Chuleta frita is fried pork chop in English.