Chuletas Fritas (Pan-Fried Pork Chops)

In a large mixing bowl, whisk together the white wine vinegar and olive oil until combined. To the vinaigrette in the bowl, add the sofrito, mashed garlic, adobo, sazón, granulated onion powder, oregano, salt, and pepper. Whisk the marinade until smooth.

After mixing the marinade add the pork chops to the bowl. Rub the marinade onto the chuletas coating each completely. Transfer the chops to a food storage bag or place them in a covered, non-reactive bowl after seasoning them.

Put the bowl with the seasoned pork into the fridge and marinate anywhere from 3-24 hours. At least 12 hours (or overnight) is my preferred length of marinating time.

Fill a 10 to 12" frying pan with a 1/2" of oil (about 1 to 1 1/2 cups of lard or oil). Heat the oil over medium-high heat. Once the oil starts to shimmer, add two or three pork chops to the pan. Ensure you're not crowding the pan.

After adding the chuletas into the pan, fry them for 5 minutes on the first side. Carefully flip the chops over to the other side and fry for another 4-5 minutes, or until the internal temperature reads 145°F.

Transfer the pork chops from the pan to wire rack place over a sheet pan or platter lined with paper towels to absorb any excess oil. Keep the fried chuletas in a warm (170°F/77°C) oven while you fry the remaining meat.

Serve the chuletas with arroz con gandules (rice with pigeon peas) or arroz con habichuelas (steamed rice with stewed beans) and a simple side salad.