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This delicious pork chop dinner is a favorite among Puerto Rican families, who serve rice and pink beans with the juicy, perfectly seasoned meat. Here, the secret is in the marinade: bathe pork chops in a simple mixture of olive oil, vinegar, and spices before frying to perfection. This easy pork chop dinner is perfect for the whole family.
thick boneless pork chops (about 1¼ lbs.)
GOYA® Distilled White Vinegar
GOYA® Minced Garlic
GOYA® Black Pepper
GOYA® Whole Oregano Leaf
GOYA® Corn Oil, for frying
cooked GOYA® Medium Grain Rice
1 can (15.5 oz.)
GOYA® Pink Beans in Sauce, heated according to package instructions
Add pork chops to non-aluminum container. Add olive oil, vinegar, Adobo, garlic, black pepper and oregano to container. Using hands, rub seasonings into pork. Cover; transfer to refrigerator. Marinate at least 2 hours, or up to 48 hours. Bring pork chops to room temperature 30 minutes before cooking.
Add 1½” corn oil to large, deep skillet. Heat oil over medium-high heat until hot, but not smoking. Add pork chops. Cook,. flipping once, until dark golden brown on both sides and cooked through (internal temperature of 150°F), 8-10 minutes total. Using tongs, transfer pork chops to paper towel-lined plate to drain.
Serve pork chops with rice and beans.