Chuletas Fritas (Fried Pork Chops) with Yuca

Ingredients

• For the Pork Chops:
• 4 bone-in pork chops (about 1-inch thick) 🥩
• 1 tbsp adobo seasoning
• 1 tsp garlic powder 🧄
• 1 tsp smoked paprika 🌶️
• 1 tsp oregano 🌿
• 0.5 tsp black pepper
• 2 tbsp lime juice 🍋
• 1 tbsp olive oil 🫒
• 1 cup vegetable oil (for frying)
• For the Yuca with Mojo:
• 2 lbs yuca (cassava), peeled and cut into chunks 🥔
• 4 cloves garlic, minced 🧄
• 0.25 cup olive oil 🫒
• 2 tbsp white vinegar
• 1 tsp salt 🧂
• 0.5 tsp black pepper
• 1 tbsp fresh cilantro, chopped 🌿

Instructions

1. 11️⃣ Marinate the Pork Chops
2. 2In a bowl, combine adobo, garlic powder, smoked paprika, oregano, black pepper, lime juice, and olive oil. Rub the mixture onto the pork chops, ensuring they’re fully coated. Let them marinate for 30 minutes (or overnight for deeper flavor). 🍋🧄
3. 32️⃣ Boil the Yuca
4. 4In a large pot, bring salted water to a boil. Add the yuca chunks and cook for about 20 minutes, or until fork-tender. Drain and set aside. 🥔
5. 53️⃣ Prepare the Mojo Sauce
6. 6In a small pan, heat olive oil over low heat. Add minced garlic and cook until fragrant (about 1 minute). Stir in white vinegar, salt, and black pepper, then remove from heat. Pour the sauce over the warm yuca and toss gently to coat. 🌿🧄
7. 74️⃣ Fry the Pork Chops
8. 8Heat vegetable oil in a large skillet over medium-high heat. Fry the chuletas for 4-5 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. 🥩🔥
9. 95️⃣ Serve & Enjoy
10. 10Plate the crispy pork chops alongside the yuca con mojo. Sprinkle with fresh cilantro and serve with lime wedges for an extra zesty kick. Buen provecho! 🍋✨