Chuletas de Puerco (Cuban Pork Chops)

To grow up in a Cuban family means pork becomes a part of your DNA.

Chuletas de Puerco, or Chuletas de Cerdo are Cuban-style pork chops that are a flavorful dish that’s perfect for weeknight dinners or special occasions.

In Cuban cuisine, pork is a staple ingredient that is used in a variety of dishes, including the classic Cuban Roast Pork (Lechon Asado) and the famous Cuban Sandwich. Another popular dish that uses pork is the Tamal en Cazuela (Cuban Tamal Casserole), a hearty casserole made with cornmeal, pork, and other ingredients.

Now all you need to do is add these Chuletas de Puerco to the rotation and you’ll be golden. This delicious Cuban pork chops recipe consists of a blend of spices and a citrus marinade. Once pan-fried to perfection, they can be served on their own or with a side of Cuban Rice and Beans Recipe (Arroz con Frijoles Negro) and Avocado Onion Salad for a complete meal.

Fire up the stove and let me show you how to make them!

Why You’ll Love This Recipe

• Bold Cuban Flavors. What makes these Cuban Pork Chops taste so good? The citrus marinade, of course! Fresh sour orange juice with spices, I mean it doesn’t get any better than that!

• Easy to Make & Versatile. Despite its rich flavor, Chuletas de Puerco is an easy-to-make dish that requires just a few ingredients and minimal cooking skills.

• Perfect for busy weeknights. When you want something tasty and satisfying but don’t have a lot of time to spend in the kitchen, these delicious pork chops are the move!

Ingredients You’ll Need

• Bone-in center-cut pork chops. Richer in flavor, more succulent, and super tender than boneless pork chops. Bone-in pork chops retain their moisture and are more forgiving so you’ll never have overcooked, dry pork chops. Win-win!

• Sour orange citrus juice. I recommend making homemade sour orange juice. All you need is orange zest, 1 cup of fresh orange juice, 1/2 cup of fresh lemon juice, and 1/2 cup of fresh lime juice. You can also buy store-bought naranja agria (sour orange juice).

• Neutral oil. You want to use an oil with a high smoke point. I’ve used vegetable oil in the past but you can also use canola oil. I don’t recommend olive oil for this recipe.

• Garlic paste. 8 garlic cloves mashed to a paste is what I recommend for this dish but if you’re a garlic lover, feel free to add more!

• White onion, thinly sliced half moons. Sweet and slightly pungent which helps balance the acidity of the citrus marinade. they also help tenderize the meat and retain its moisture. Hola juicy pork chops!

• Spices. We keep it simple with dried oregano, ground cumin, and salt + black pepper but, if you prefer, you can also use 1-2 teaspoons of my Homemade Cuban Sazon Completa (Complete Seasoning).

Recipe Tips & Tricks

• Use a cast-iron skillet. Cast-iron skillets are ideal for cooking these pork chops because they distribute heat evenly and hold heat well. This allows you to achieve a crispy, golden-brown crust on the pork chops while keeping the meat tender and juicy.

• Bring to room temperature before cooking. Letting the pork chops sit at room temperature for 30 minutes before cooking will help them cook more evenly and prevent them from becoming tough.

• Don’t overcrowd the pan. To ensure the pork chops cook evenly and get a crispy crust, make sure not to overcrowd the pan. Cook the pork chops in batches for best results.

• Use a meat thermometer. Use a meat thermometer to check the internal temperature and prevent overcooking. No one wants dry pork chops! Insert the thermometer into the thickest part of the pork chop, and make sure it reaches 145°F before serving.

• Rest before serving. After cooking, allow the pork chops to rest for a few minutes to allow the juices to redistribute. This will help to keep the pork chops moist and tender.

Serving Tips

• Cuban Rice and Beans Recipe (Arroz con Frijoles Negro). This classic Cuban dish pairs perfectly with Chuletas de Puerco. The beans add a creamy texture and a savory flavor that complements the pork chops well.

• Sweet Plantains (Platanos Maduros). Adds a sweet and savory flavor to the meal which is perfect for balancing out the savory and salty flavors of the pork chops.

Avocado Onion Salad

This simple avocado onion salad is a great way to add fresh flavors to these flavorful pork chops. Here’s the recipe:

• 2-3 Hass avocados
• 1/4 cup thinly sliced white onions (half moons)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cut Hass avocados into thin slices, top with onions, then drizzle with olive oil, red wine vinegar, salt, and pepper to taste. Enjoy!

Storage Tips

• Store in the fridge. Refrigerate the pork chops within 2 hours of cooking to prevent bacteria growth. Place them in an airtight container or wrap them tightly in plastic wrap before storing them in the refrigerator. This will help to keep them fresh and prevent them from drying out.

• Enjoy within 3-4 days. Leftover pork chops should be consumed within 3-4 days to ensure they are still fresh and safe to eat.

• Freeze for longer storage: Place them in a freezer-safe container or wrap them tightly in foil and freeze for up to 2-3 months.

• Thaw first then reheat. When you’re ready to eat the leftover pork chops, thaw them in the refrigerator overnight if they were in the freezer or at room temperature if they were in the fridge. This will allow them to thaw slowly and retain their moisture. You can reheat them in the microwave, oven, or on the stovetop.