23 Delicious Puerto Rican Pork Chop Recipes Amazing

Savory, succulent, and bursting with flavor, Puerto Rican pork chops are a game-changer for any home cook looking to spice up their dinner routine. Whether you’re craving comfort food with a tropical twist or eager to explore quick, delicious meals, these 23 recipes promise to transport your taste buds straight to the Caribbean. Ready to revolutionize your pork chop game? Let’s dive into these mouthwatering dishes!

Puerto Rican Style Grilled Pork Chops with Mojo Sauce

Welcome to a flavorful journey with Puerto Rican Style Grilled Pork Chops with Mojo Sauce, a dish that combines the vibrant flavors of the Caribbean with simple, straightforward cooking techniques perfect for any home chef.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for juiciness)
• 1/2 cup fresh orange juice (preferably freshly squeezed)
• 1/4 cup fresh lime juice (adjust to taste)
• 4 cloves garlic, minced (more for extra flavor)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1 tsp dried oregano (rub between fingers to release oils)
• Salt and pepper (to season generously)

Instructions

1. In a bowl, whisk together orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and pepper to create the mojo sauce.
2. Place pork chops in a shallow dish and pour the mojo sauce over them, ensuring each chop is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without burning.
4. Remove pork chops from the marinade, letting excess drip off, and grill for 5-6 minutes per side, or until the internal temperature reaches 145°F for medium doneness.
5. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.

Key to this dish is the balance of tangy and savory flavors, with the mojo sauce penetrating the pork for a moist and tender bite. Serve alongside a crisp salad or sweet plantains for a complete Puerto Rican feast.

Baked Puerto Rican Pork Chops with Adobo Seasoning

Just when you thought pork chops couldn’t get any more flavorful, this recipe brings the vibrant tastes of Puerto Rico right to your kitchen. Perfect for beginners, this guide will walk you through creating juicy, adobo-seasoned pork chops that are baked to perfection.

Ingredients

• 4 bone-in pork chops, 1-inch thick (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp adobo seasoning (adjust to taste)
• 1 tsp garlic powder (for extra flavor)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Pat the pork chops dry with paper towels; this helps the seasoning stick better.
3. Rub each pork chop with olive oil, covering both sides evenly for a good sear.
4. Sprinkle adobo seasoning, garlic powder, and black pepper on both sides of the pork chops, pressing gently to adhere.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes before adding the pork chops.
6. Sear the pork chops for 3 minutes on each side until a golden crust forms, using tongs to flip them carefully.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
8. Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving to retain juices.

Delight in the tender, juicy texture and the bold, savory flavors of these pork chops. Serve them over a bed of cilantro lime rice or with a side of fried plantains for an authentic Puerto Rican meal.

Slow Cooker Puerto Rican Pork Chops with Sofrito

Every home cook knows the magic of a slow cooker—set it and forget it until a delicious meal is ready. Today, we’re diving into a flavorful journey with Puerto Rican pork chops, simmered to perfection with sofrito, a vibrant blend of herbs and spices that’s the heart of Puerto Rican cuisine.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for even cooking)
• 1 cup sofrito (homemade or store-bought, for authentic flavor)
• 1 tbsp olive oil (or any neutral oil, for searing)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1/2 cup chicken broth (low sodium, to control saltiness)
• 2 bay leaves (remove before serving to avoid bitterness)
• Salt and pepper (adjust to taste, but remember sofrito may contain salt)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt, pepper, and cumin on both sides.
3. Sear chops for 3 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.
4. Transfer seared chops to the slow cooker, arranging them in a single layer.
5. Pour sofrito over the chops, ensuring each piece is well-coated.
6. Add chicken broth and bay leaves to the slow cooker, covering the chops without submerging them completely.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until pork is tender and easily pulls apart with a fork.
8. Remove bay leaves before serving, adjusting seasoning if necessary.

Best enjoyed when the pork chops are fall-off-the-bone tender, infused with the sofrito’s aromatic blend. Serve over a bed of fluffy white rice or with sweet plantains for a truly Puerto Rican feast.

Puerto Rican Pork Chops Escabeche

Here’s how to bring the vibrant flavors of Puerto Rico to your kitchen with Pork Chops Escabeche, a dish that’s as colorful as it is delicious. Follow these steps carefully to ensure a perfect balance of tangy and savory in every bite.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for juiciness)
• 1/2 cup olive oil (or any neutral oil)
• 1/2 cup white vinegar (adjust to taste)
• 1 large onion, thinly sliced (for sweetness)
• 1 red bell pepper, thinly sliced (for color and crunch)
• 3 garlic cloves, minced (for aroma)
• 1 tsp dried oregano (or fresh for more flavor)
• 1/2 tsp ground black pepper (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1 bay leaf (for depth of flavor)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt and black pepper, then sear in the skillet for 4 minutes per side, or until golden brown. Remove and set aside.
3. In the same skillet, add sliced onions and red bell pepper. Cook for 3 minutes, stirring occasionally, until slightly softened.
4. Add minced garlic and dried oregano, cooking for 1 minute until fragrant.
5. Pour in white vinegar and add the bay leaf, bringing the mixture to a simmer for 2 minutes to meld the flavors.
6. Return the pork chops to the skillet, spooning the escabeche mixture over them. Cover and simmer on low heat for 10 minutes, ensuring the pork reaches an internal temperature of 145°F.
7. Remove the bay leaf before serving. Let the pork chops rest for 5 minutes to absorb all the flavors.

Delight in the tender pork chops enveloped in a tangy, aromatic escabeche sauce. Serve over a bed of fluffy white rice or with fried plantains for an authentic Puerto Rican meal experience.

Crispy Fried Puerto Rican Pork Chops with Garlic Lime Sauce

Preparing a dish that’s both flavorful and satisfying doesn’t have to be complicated. Today, we’re diving into a recipe that combines the crispy texture of fried pork chops with the zesty kick of a garlic lime sauce, perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 bone-in pork chops, about 1 inch thick (for even cooking)
• 1 cup all-purpose flour (for a light, crispy coating)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil (or any neutral oil with a high smoke point)
• 4 cloves garlic, minced (for a robust flavor)
• 1/4 cup fresh lime juice (about 2 limes, for brightness)
• 2 tbsp olive oil (for the sauce)
• 1/4 cup water (to adjust sauce consistency)

Instructions

1. In a shallow dish, mix the flour, salt, and black pepper. This will be your dredging station for the pork chops.
2. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer to ensure accuracy.
3. Dredge each pork chop in the flour mixture, shaking off any excess. This ensures an even, crispy coating.
4. Carefully place the pork chops in the hot oil. Fry for about 4-5 minutes per side, or until golden brown and the internal temperature reaches 145°F.
5. Remove the pork chops from the skillet and let them rest on a wire rack. This keeps them crispy by allowing air to circulate.
6. In a small saucepan over medium heat, combine the minced garlic, lime juice, olive oil, and water. Simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
7. Drizzle the garlic lime sauce over the rested pork chops or serve it on the side for dipping.

Delight in the contrast of the crispy exterior and juicy interior of the pork chops, enhanced by the tangy and aromatic garlic lime sauce. For an extra touch, serve with a side of steamed vegetables or a fresh salad to balance the richness.

Puerto Rican Pork Chops with Rice and Beans

Ready to dive into a flavorful journey with a dish that’s as hearty as it is vibrant? Puerto Rican Pork Chops with Rice and Beans is a classic that brings the island’s rich culinary traditions right to your kitchen, perfect for a weeknight dinner that feels like a celebration.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for even cooking)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 1 can (15 oz) red kidney beans, drained and rinsed (or black beans for a variation)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped (about 1/2 cup)
• 1 bell pepper, diced (any color, but red adds sweetness)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1 tsp dried oregano (rub between fingers to release oils)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• 2 cups chicken broth (low-sodium preferred to control saltiness)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops generously with salt, pepper, cumin, oregano, and smoked paprika on both sides.
3. Add pork chops to the skillet and sear until golden brown, about 4 minutes per side. Remove and set aside on a plate.
4. In the same skillet, add onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
5. Add garlic and cook for 30 seconds until fragrant, being careful not to burn.
6. Stir in rice, coating it with the vegetable mixture, then add chicken broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek to ensure the rice cooks evenly.
8. Gently fold in the beans and return the pork chops to the skillet, nestling them into the rice.
9. Cover and cook for an additional 10 minutes, or until the pork chops reach an internal temperature of 145°F.
10. Let rest for 5 minutes before serving to allow the juices to redistribute. Tip: Use a meat thermometer for perfect doneness.

Now, the pork chops should be juicy and tender, with the rice and beans absorbing all the savory flavors. For a colorful presentation, garnish with fresh cilantro or slices of avocado, adding a creamy contrast to the dish’s robust flavors.

Puerto Rican Pork Chops with Sweet Plantains

Welcome to a delightful journey into the heart of Puerto Rican cuisine with this simple yet flavorful dish. We’ll guide you through each step to ensure your pork chops and sweet plantains turn out perfectly.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for even cooking)
• 2 ripe plantains (yellow with black spots for sweetness)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup water (to prevent sticking)

Instructions

1. In a small bowl, mix garlic powder, onion powder, dried oregano, salt, and black pepper to create your seasoning blend.
2. Pat the pork chops dry with paper towels to ensure the seasoning sticks well.
3. Rub the seasoning blend evenly on both sides of each pork chop.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the pork chops to the skillet, cooking for 4-5 minutes on each side until golden brown and the internal temperature reaches 145°F.
6. Remove the pork chops from the skillet and let them rest on a plate covered with foil.
7. While the pork chops rest, peel the plantains and slice them diagonally into 1/2-inch thick pieces.
8. In the same skillet, add more oil if needed and fry the plantain slices over medium heat for 2-3 minutes on each side until golden and caramelized.
9. Add water to the skillet if the plantains start to stick, scraping up any browned bits for extra flavor.
10. Serve the pork chops with the sweet plantains on the side.

Finished with this recipe, you’ll enjoy the juicy, flavorful pork chops paired with the sweet, caramelized plantains. For an extra touch, drizzle with a little honey or serve with a side of avocado salad for a refreshing contrast.

Grilled Puerto Rican Pork Chops with Pineapple Salsa

Mastering the art of grilling can transform your summer cookouts, and these Grilled Puerto Rican Pork Chops with Pineapple Salsa are a testament to that. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for even cooking)
• 1 cup fresh pineapple, diced (ripe for sweetness)
• 1/2 cup red onion, finely chopped (soak in water to mellow if preferred)
• 1 jalapeño, seeded and minced (adjust amount for heat preference)
• 2 tbsp fresh cilantro, chopped (for a fresh finish)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground cumin (for depth)
• 1/2 tsp garlic powder (or fresh minced garlic for more punch)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F, to ensure a good sear without burning.
2. In a bowl, combine the diced pineapple, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt to make the salsa. Set aside to let flavors meld.
3. Pat the pork chops dry with paper towels to ensure a good sear, then rub both sides with olive oil.
4. Season the pork chops evenly with the remaining salt, cumin, and garlic powder.
5. Place the pork chops on the grill. Cook for 4-5 minutes per side, or until the internal temperature reaches 145°F for medium doneness.
6. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.
7. Top each pork chop with a generous spoonful of pineapple salsa before serving.

The juicy pork chops paired with the vibrant pineapple salsa offer a perfect balance of savory and sweet. Try serving them over a bed of cilantro lime rice for a complete meal that’s sure to impress.

Puerto Rican Pork Chops with Mango Chutney

Creating a dish that’s both flavorful and easy to prepare can transform your weeknight dinners into something special. Today, we’re focusing on a recipe that combines the rich tastes of Puerto Rican cuisine with the sweet and tangy flavors of mango chutney, perfect for those who love a balance of sweet and savory in their meals.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup mango chutney (store-bought or homemade)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup water

Instructions

1. Preheat your skillet over medium-high heat and add the olive oil, ensuring the pan is hot before adding the pork chops to achieve a good sear.
2. Season the pork chops evenly on both sides with salt, pepper, cumin, and smoked paprika.
3. Place the seasoned pork chops in the skillet and cook for about 4-5 minutes on each side, or until they develop a golden-brown crust and reach an internal temperature of 145°F.
4. Remove the pork chops from the skillet and set them aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
6. Add the mango chutney and water to the skillet, stirring to combine and deglaze the pan, scraping up any browned bits for extra flavor.
7. Return the pork chops to the skillet, spooning the mango chutney sauce over them, and let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
8. Serve the pork chops hot, with extra mango chutney sauce drizzled on top for added sweetness and tang.

Offering a delightful contrast between the savory, spiced pork and the sweet, fruity chutney, this dish is a testament to the vibrant flavors of Puerto Rican cuisine. For an extra touch, serve alongside a simple salad or steamed rice to soak up the delicious sauce.

Puerto Rican Pork Chops in Coconut Milk Sauce

Let’s dive into creating a dish that’s as flavorful as it is comforting, perfect for a cozy dinner at home. This recipe combines the rich tastes of Puerto Rican cuisine with the creamy texture of coconut milk, resulting in pork chops that are tender and bursting with flavor.

Ingredients

• 4 bone-in pork chops, about 1 inch thick (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup coconut milk (shake the can well before opening)
• 2 garlic cloves, minced (fresh is best for maximum flavor)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh cilantro, chopped (for garnish, optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork chops evenly with salt, pepper, and cumin on both sides.
3. Place the pork chops in the skillet. Sear until golden brown, about 4 minutes per side. Tip: Avoid moving them around to get a good crust.
4. Reduce the heat to medium. Add the minced garlic around the pork chops, stirring for about 30 seconds until fragrant.
5. Pour the coconut milk into the skillet, gently stirring to combine with the garlic. Tip: Scrape the bottom of the pan to incorporate any browned bits for extra flavor.
6. Cover the skillet and simmer the pork chops in the coconut milk sauce for 10 minutes, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
7. Remove the skillet from heat. Let the pork chops rest in the sauce for 5 minutes before serving.
8. Garnish with chopped cilantro if desired, and serve hot.

Rich and creamy, these pork chops are wonderfully tender with a sauce that’s both aromatic and slightly sweet from the coconut milk. For an extra touch, serve them over a bed of fluffy white rice to soak up all the delicious sauce.

Puerto Rican Pork Chops with Cilantro Lime Rice

You’ll find that these Puerto Rican Pork Chops with Cilantro Lime Rice are a vibrant, flavorful dish that’s surprisingly simple to make. Let’s walk through the process together, ensuring you end up with a meal that’s both delicious and visually appealing.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for even cooking)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups water (for perfectly fluffy rice)
• 1/4 cup fresh cilantro, chopped (adds a fresh, herby brightness)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp olive oil (or any neutral oil for searing)
• 2 cloves garlic, minced (for a punch of flavor)
• 1 tsp ground cumin (adjust to taste for warmth)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. In a medium bowl, combine the pork chops with minced garlic, cumin, salt, and black pepper. Rub the spices evenly over the chops and let them marinate at room temperature for 15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 145°F.
3. While the pork chops cook, rinse the rice under cold water until the water runs clear to remove excess starch, which prevents clumping.
4. In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes. Do not lift the lid during cooking to ensure even steaming.
5. Once the rice is cooked, fluff it with a fork and gently mix in the chopped cilantro and lime juice for a vibrant, tangy flavor.
6. Serve the seared pork chops over the cilantro lime rice, garnishing with additional cilantro if desired.

Delight in the juicy, flavorful pork chops paired with the zesty, herbaceous rice for a meal that’s as satisfying to eat as it is to prepare. Consider serving with a side of avocado slices or a simple salad to round out the dish.

Puerto Rican Pork Chops with Avocado Salad

Here’s how to bring a taste of Puerto Rico to your table with these succulent pork chops paired with a refreshing avocado salad. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp ground cumin (for authentic flavor)
• 1 tsp garlic powder (or fresh minced garlic)
• 1 large avocado, diced (ripe but firm)
• 1 cup cherry tomatoes, halved (for a pop of color)
• 1/4 cup red onion, thinly sliced (soak in water to mellow if desired)
• 2 tbsp lime juice (freshly squeezed for best taste)
• 2 tbsp cilantro, chopped (optional for garnish)

Instructions

1. Preheat your skillet over medium-high heat and add olive oil, ensuring the pan is hot before adding the pork chops to achieve a good sear.
2. Season both sides of the pork chops with salt, ground cumin, and garlic powder, pressing the spices into the meat to adhere.
3. Place the pork chops in the skillet and cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F for medium doneness.
4. While the pork chops cook, prepare the avocado salad by combining diced avocado, cherry tomatoes, red onion, lime juice, and cilantro in a bowl, gently tossing to mix without mashing the avocado.
5. Remove the pork chops from the skillet and let them rest for 3 minutes before serving to allow the juices to redistribute.
6. Serve the pork chops with a generous side of the avocado salad, ensuring each plate gets an equal share of both components.

Enjoy the contrast of the juicy, flavorful pork chops with the creamy, tangy avocado salad. For an extra touch, serve with a side of warm, buttery rice to soak up any remaining juices.

Puerto Rican Pork Chops with Corn and Black Bean Salsa

Getting dinner on the table doesn’t have to be complicated, especially when you’re making these flavorful Puerto Rican Pork Chops with Corn and Black Bean Salsa. This dish combines juicy, spice-rubbed pork chops with a fresh and zesty salsa for a meal that’s both satisfying and vibrant.

Ingredients

• 4 bone-in pork chops, 1-inch thick (for optimal juiciness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp ground cumin (for a warm, earthy flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup corn kernels (fresh or frozen and thawed)
• 1 cup black beans, rinsed and drained (canned is fine)
• 1/4 cup red onion, finely diced (soak in cold water to mellow the bite)
• 2 tbsp fresh cilantro, chopped (for a bright finish)
• 1 tbsp lime juice (adjust to taste)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F) to ensure a good sear on the pork chops.
2. In a small bowl, mix together the garlic powder, cumin, salt, and black pepper. Rub this spice mixture evenly over both sides of the pork chops.
3. Drizzle the olive oil over the pork chops to help the spices adhere and prevent sticking during cooking.
4. Place the pork chops on the grill or in the skillet. Cook for 5-6 minutes on each side, or until the internal temperature reaches 145°F for medium doneness.
5. While the pork chops cook, combine the corn, black beans, red onion, cilantro, and lime juice in a medium bowl to make the salsa. Stir gently to mix.
6. Once the pork chops are done, let them rest for 3 minutes before serving to allow the juices to redistribute.
7. Serve each pork chop topped with a generous spoonful of the corn and black bean salsa.

Ready to enjoy, these pork chops offer a perfect balance of savory and sweet, with the salsa adding a refreshing crunch. For an extra touch, serve alongside a simple green salad or warmed tortillas to scoop up every last bite of salsa.

Puerto Rican Pork Chops with Roasted Red Pepper Sauce

On a bustling weeknight, nothing beats the comfort of a well-seasoned pork chop paired with a vibrant roasted red pepper sauce. This Puerto Rican-inspired dish brings a delightful balance of flavors and textures to your table, perfect for both weeknight dinners and special occasions.

Ingredients

• 4 bone-in pork chops, 1-inch thick (for juiciness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (for depth of flavor)
• 1 tsp dried oregano (Puerto Rican oregano if available)
• 1 cup roasted red peppers, drained (jarred is fine)
• 1/2 cup chicken broth (low sodium recommended)
• 2 tbsp heavy cream (for richness, optional)
• 1 tbsp butter (unsalted, to finish the sauce)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the peppers later.
2. Season the pork chops evenly on both sides with salt, black pepper, garlic powder, and dried oregano. Let them sit at room temperature for 10 minutes to absorb the flavors.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops. Sear for 3-4 minutes per side until golden brown. Tip: Avoid moving the chops too much to get a good sear.
4. Transfer the skillet to the preheated oven. Roast the pork chops for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
5. While the pork chops roast, blend the roasted red peppers and chicken broth in a blender until smooth. Pour the mixture into a small saucepan and bring to a simmer over medium heat.
6. Stir in the heavy cream and butter into the red pepper sauce until fully incorporated and slightly thickened. Tip: Adjust the sauce’s consistency with more broth if too thick.
7. Remove the pork chops from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute.
8. Serve the pork chops drizzled with the roasted red pepper sauce. Garnish with fresh herbs if desired.

Generously spoon the sauce over the pork chops to enjoy the contrast between the crispy exterior and tender interior. The roasted red pepper sauce adds a sweet and smoky dimension that elevates the dish. For a complete meal, serve alongside a simple salad or steamed vegetables.

Puerto Rican Pork Chops with Garlic Butter Mushrooms

Gathering the right ingredients and following these steps will lead you to a delicious meal that’s both flavorful and satisfying. This dish combines the rich taste of Puerto Rican spices with the earthy goodness of garlic butter mushrooms, perfect for a cozy dinner.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (adjust to taste)
• 2 tsp Puerto Rican spice blend (or make your own with garlic powder, onion powder, oregano, and cumin)
• 2 tbsp unsalted butter
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your skillet over medium-high heat and add the olive oil.
2. Season both sides of the pork chops with salt, pepper, and the Puerto Rican spice blend.
3. Once the skillet is hot, add the pork chops. Cook for 4-5 minutes on each side, or until they reach an internal temperature of 145°F. Remove from the skillet and let rest.
4. In the same skillet, melt the butter over medium heat. Add the mushrooms and cook until they start to brown, about 5 minutes.
5. Add the minced garlic to the mushrooms and cook for another minute, stirring constantly to prevent burning.
6. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits for extra flavor.
7. Return the pork chops to the skillet, spooning the mushroom mixture over them. Heat through for about 2 minutes.
8. Garnish with fresh parsley before serving.

Key to this dish’s appeal is the juicy pork chops paired with the savory mushrooms, all brought together with a hint of garlic and herbs. Serve it over a bed of rice or with a side of roasted vegetables for a complete meal.

Puerto Rican Pork Chops with Spicy Tomato Sauce

Welcome to a flavorful journey with Puerto Rican Pork Chops, a dish that combines succulent pork with a vibrant spicy tomato sauce. This recipe is perfect for those looking to bring a taste of the Caribbean into their kitchen, offering a balance of heat and sweetness that’s sure to impress.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for juiciness)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup tomato sauce (adjust to taste)
• 1 tbsp adobo seasoning (for authentic flavor)
• 1 tsp garlic powder (or fresh minced garlic)
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 cup water (to adjust sauce consistency)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Season the pork chops evenly on both sides with adobo seasoning and garlic powder. Let them sit for 10 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering. Carefully add the pork chops, searing for 4-5 minutes per side until golden brown. Tip: Avoid moving the chops too much to get a good sear.
3. Reduce heat to medium. Add tomato sauce, cayenne pepper, and water to the skillet, stirring to combine. Bring the sauce to a simmer, then cover and cook for 10 minutes. Tip: The sauce should bubble gently; adjust heat if necessary.
4. Uncover and cook for an additional 5 minutes, allowing the sauce to thicken slightly. Taste and adjust salt as needed. Tip: The pork is done when it reaches an internal temperature of 145°F.

Succulent and richly flavored, these pork chops are a testament to the vibrant cuisine of Puerto Rico. Serve them over a bed of steamed rice to soak up the spicy tomato sauce, or alongside a crisp salad for a lighter meal.

Puerto Rican Pork Chops with Caramelized Onions

When you’re craving a dish that’s both hearty and bursting with flavor, these Puerto Rican Pork Chops with Caramelized Onions are a perfect choice. This recipe guides you through each step to ensure a delicious outcome, even if you’re new to cooking.

Ingredients

• 4 bone-in pork chops, about 1 inch thick (for even cooking)
• 2 large onions, thinly sliced (yellow or white for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp ground cumin (for authentic flavor)
• 1/2 tsp dried oregano (rub between fingers to release oils)
• 1/4 cup water (to deglaze the pan)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops evenly with salt, pepper, cumin, and oregano on both sides.
3. Place pork chops in the skillet. Cook for 4-5 minutes per side, or until a golden crust forms and internal temperature reaches 145°F.
4. Remove pork chops from skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add sliced onions. Cook over medium heat, stirring occasionally, for 10 minutes or until onions are soft and caramelized.
6. Add water to the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
7. Return pork chops to the skillet, nestling them into the onions. Cook together for 2 minutes to combine flavors.

Flavorful and tender, these pork chops are beautifully complemented by the sweetness of caramelized onions. Serve them over a bed of fluffy white rice or with a side of fried plantains for an authentic Puerto Rican meal.

Puerto Rican Pork Chops with Quinoa Salad

Unlock the vibrant flavors of the Caribbean with this simple yet flavorful dish that combines succulent Puerto Rican pork chops with a refreshing quinoa salad. Perfect for a weeknight dinner or a casual gathering, this recipe is designed to guide you through each step with ease.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup quinoa, rinsed (for better texture)
• 2 cups water (or chicken broth for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp adobo seasoning (adjust to taste)
• 1 lime, juiced (about 2 tbsp)
• 1/2 cup chopped cilantro (stems removed for tenderness)
• 1/2 cup diced red bell pepper (for a sweet crunch)
• 1/4 cup diced red onion (soak in cold water to mellow the bite)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp olive oil to coat the bottom evenly.
2. Season both sides of the pork chops with adobo seasoning and a pinch of salt, ensuring they’re fully coated.
3. Place the pork chops in the skillet and cook for 4-5 minutes on each side, or until they reach an internal temperature of 145°F for medium doneness.
4. While the pork chops cook, bring 2 cups of water to a boil in a medium saucepan, then add the rinsed quinoa. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
5. In a large bowl, combine the cooked quinoa, lime juice, cilantro, red bell pepper, and red onion. Mix gently to avoid breaking the quinoa grains.
6. Remove the pork chops from the skillet and let them rest for 3 minutes before serving to allow the juices to redistribute.
7. Serve the pork chops over a bed of the quinoa salad, garnishing with extra cilantro if desired.

Succulent and perfectly seasoned, the pork chops pair beautifully with the light and zesty quinoa salad, offering a delightful contrast in textures. For an extra touch of Caribbean flair, serve with a side of fried plantains or a drizzle of hot sauce.

Puerto Rican Pork Chops with Green Olive Tapenade

Mastering the art of Puerto Rican cuisine starts with understanding its bold flavors and simple techniques. Today, we’re diving into a dish that combines succulent pork chops with a vibrant green olive tapenade, a perfect introduction to the island’s culinary traditions.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for even cooking)
• 1 cup green olives, pitted and finely chopped (or use pre-chopped for convenience)
• 2 tbsp capers, drained (adds a briny depth)
• 1/4 cup olive oil (or any neutral oil)
• 2 garlic cloves, minced (fresh is best for flavor)
• 1 tsp dried oregano (adjust to taste)
• 1/2 tsp ground cumin (for warmth)
• Salt and pepper (to season the pork)

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp of olive oil, heating until shimmering but not smoking.
2. Season both sides of the pork chops with salt, pepper, oregano, and cumin, pressing the spices into the meat.
3. Place the pork chops in the skillet, cooking for 4-5 minutes per side until a golden crust forms and the internal temperature reaches 145°F.
4. While the pork cooks, combine the chopped green olives, capers, minced garlic, and remaining olive oil in a bowl to make the tapenade.
5. Remove the pork chops from the skillet and let them rest for 3 minutes to allow the juices to redistribute.
6. Top each pork chop with a generous spoonful of the green olive tapenade before serving.

Perfectly cooked pork chops paired with the salty, tangy tapenade offer a delightful contrast in textures and flavors. Serve alongside a simple salad or roasted sweet potatoes for a complete meal that transports you straight to Puerto Rico.

Puerto Rican Pork Chops with Sweet Potato Mash

Ready to bring a taste of the Caribbean to your kitchen? This Puerto Rican Pork Chops with Sweet Potato Mash recipe is a delightful blend of savory and sweet, perfect for a cozy dinner. Follow these steps to create a dish that’s as flavorful as it is comforting.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for even cooking)
• 2 large sweet potatoes (peeled and cubed for quicker cooking)
• 2 tbsp olive oil (or any neutral oil for searing)
• 1 tsp ground cumin (adjust to taste for warmth)
• 1 tsp garlic powder (for a hint of savoriness)
• 1/2 tsp smoked paprika (adds depth and color)
• 1/4 cup chicken broth (or water for deglazing the pan)
• 2 tbsp butter (for creamy sweet potato mash)
• Salt and pepper (to season the pork chops and mash)

Instructions

1. Preheat your skillet over medium-high heat and add olive oil to coat the bottom.
2. Season both sides of the pork chops with salt, pepper, cumin, garlic powder, and smoked paprika.
3. Once the oil is shimmering, add the pork chops to the skillet. Sear for 4-5 minutes on each side until golden brown and cooked through. Tip: Avoid moving the chops too much to get a good sear.
4. Remove the pork chops from the skillet and let them rest on a plate covered with foil.
5. In the same skillet, add the chicken broth to deglaze, scraping up any browned bits for extra flavor.
6. Meanwhile, boil the sweet potatoes in salted water for 15-20 minutes until fork-tender.
7. Drain the sweet potatoes and mash them with butter, salt, and pepper until smooth. Tip: For extra creaminess, add a splash of milk or broth.
8. Serve the pork chops over a bed of sweet potato mash, drizzled with the pan juices. Tip: Garnish with fresh cilantro for a pop of color and freshness.

Last but not least, enjoy the tender, juicy pork chops paired with the velvety sweet potato mash. The smoky spices and the natural sweetness of the potatoes create a harmonious balance that’s sure to impress. Try serving it with a side of steamed greens for a complete meal.

Puerto Rican Pork Chops with Cabbage Slaw

Bringing a taste of the Caribbean to your kitchen, this Puerto Rican Pork Chops with Cabbage Slaw recipe is a vibrant dish that’s both flavorful and straightforward to prepare. By following these steps, you’ll create a meal that’s sure to impress with its juicy pork and crisp, tangy slaw.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp ground cumin (for a warm, earthy flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups shredded green cabbage (for crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp apple cider vinegar (for a tangy kick)
• 1 tsp honey (adjust to taste for sweetness)

Instructions

1. Preheat your skillet over medium-high heat and add olive oil to coat the bottom evenly.
2. Season both sides of the pork chops with garlic powder, cumin, salt, and black pepper.
3. Place the pork chops in the skillet and cook for 4-5 minutes on each side, or until they reach an internal temperature of 145°F for medium doneness.
4. While the pork chops cook, in a large bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, and honey to make the slaw.
5. Once the pork chops are done, let them rest for 3 minutes before serving to allow the juices to redistribute.
6. Serve each pork chop with a generous portion of cabbage slaw on the side.

Now, the pork chops should be perfectly juicy with a flavorful crust, complemented by the slaw’s crisp texture and sweet-tangy dressing. For an extra touch, serve with a side of steamed rice or plantains to round out the meal.

Puerto Rican Pork Chops with Chimichurri Sauce

Welcome to a flavorful journey that brings the vibrant tastes of Puerto Rico right to your kitchen with these succulent pork chops topped with a zesty chimichurri sauce. Perfect for a weeknight dinner or a special occasion, this dish is as easy to make as it is delicious.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for juiciness)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup fresh parsley, finely chopped (stems removed for smoother sauce)
• 3 garlic cloves, minced (for a robust flavor)
• 2 tbsp red wine vinegar (adds brightness)
• 1/2 tsp red pepper flakes (adjust for heat preference)
• 1/2 cup olive oil (extra virgin recommended for best taste)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F) to ensure a good sear on the pork chops.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Add 2 tbsp of olive oil to the skillet or brush it onto the grill grates to prevent sticking.
4. Place the pork chops on the grill or skillet. Cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F for medium doneness.
5. While the pork chops cook, combine the parsley, garlic, red wine vinegar, red pepper flakes, and 1/2 cup olive oil in a bowl. Mix well to create the chimichurri sauce.
6. Remove the pork chops from the heat and let them rest for 3 minutes to allow the juices to redistribute.
7. Serve the pork chops with a generous spoonful of chimichurri sauce on top.

The pork chops are wonderfully juicy with a slightly charred exterior, while the chimichurri sauce adds a fresh, herby kick that brightens every bite. For an extra touch, serve alongside a simple salad or roasted vegetables to complete the meal.

Puerto Rican Pork Chops with Roasted Garlic Aioli

Every home cook knows the joy of a perfectly cooked pork chop, and this Puerto Rican-inspired version with roasted garlic aioli is no exception. Let’s dive into creating this flavorful dish with a methodical approach that ensures success even for beginners.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for even cooking)
• 2 tbsp olive oil (or any neutral oil for searing)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1 tsp ground cumin (for that authentic Puerto Rican flavor)
• 1 tsp dried oregano (rub between fingers to release oils)
• 4 cloves garlic (for the aioli, roasted until soft and golden)
• 1/2 cup mayonnaise (use full-fat for creamier texture)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Preheat your oven to 375°F (190°C) to roast the garlic for the aioli.
2. Place the garlic cloves on a small piece of foil, drizzle with a bit of olive oil, wrap tightly, and roast for 25 minutes until soft and golden.
3. While the garlic roasts, season the pork chops evenly on both sides with salt, pepper, cumin, and oregano.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork chops for 3-4 minutes per side until a golden crust forms, adjusting heat if necessary to prevent burning.
6. Transfer the skillet to the preheated oven and cook for an additional 6-8 minutes, or until the internal temperature reaches 145°F (63°C).
7. For the aioli, squeeze the roasted garlic from its skin into a bowl, mash with a fork, then whisk in mayonnaise and lemon juice until smooth.
8. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.

Flavorful and tender, these pork chops are elevated by the creamy, garlicky aioli. Serve them alongside a crisp salad or roasted vegetables for a complete meal that’s sure to impress.

Conclusion

Packed with flavor and variety, these 23 Puerto Rican pork chop recipes are a treasure trove for any home cook looking to spice up their meal routine. Whether you’re craving something sweet, spicy, or savory, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share your culinary adventures with us on Pinterest!

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