Puerto Rican Fried Pork Chops with Rice, Beans, and Tostones (Chuletas Fritas con Arroz, Habichuelas y Tostones)
Puerto Rican Fried Pork Chops with Rice, Beans, and Tostones (Chuletas Fritas con Arroz, Habichuelas y Tostones)
Ingredients
For the Pork Chops (Chuletas Fritas)
- 4 bone-in pork chops, about 1/2-inch thick
- 1/4 cup white vinegar
- 1 lime, halved
- 2 tablespoons olive oil
- 1 packet Sazon with Azafran
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Stewed Beans (Habichuelas Guisadas)
- 2 cans canned pink beans, 15-ounce, rinsed and drained
- 2 cups water
- 1/4 cup ham, diced
- 2 ounces salt pork, diced
- 1/2 green plantain, peeled and cut into 1-inch pieces
- 4 garlic cloves
- 1/2 cup fresh cilantro, or culantro
- 1/2 onion, small, roughly chopped
- 1 tablespoon tomato paste
- 2 chicken bouillon cubes
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
For the White Rice (Arroz Blanco)
- 2 cups long-grain white rice
- 3 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
For the Fried Green Plantains (Tostones)
- 3 green plantains
- 3 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
For Serving
- 1 avocado, sliced
- 4 lime wedges
- 1 teaspoon dried parsley, for garnish, optional
Instructions
- 1
Prepare the Pork Chops: Place pork chops in a large bowl. Add enough water to cover, then pour in the white vinegar and squeeze in the juice from one lime half. Swish the chops around, then rinse thoroughly under cold running water and pat dry with paper towels.
⏱️ 5 min
- 2
Season the Pork Chops: Return the cleaned pork chops to the bowl. Drizzle with 2 tablespoons of olive oil. Sprinkle with Sazon, ground cumin, dried oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Massage the seasonings into the pork chops until evenly coated. Set aside to marinate while preparing other components.
⏱️ 5 min
- 3
Prepare the Sofrito for Beans: In a blender or food processor, combine garlic cloves, fresh cilantro (or culantro), and chopped onion. Blend until a smooth, green paste (sofrito) forms. Set aside.
⏱️ 5 min
- 4
Start the Stewed Beans: In a medium pot, combine the rinsed and drained pink beans with 2 cups of water. Add the diced ham, diced salt pork, and the 1-inch pieces of green plantain. Stir in the prepared sofrito, tomato paste, chicken bouillon cubes, bay leaf, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 5
Simmer the Beans: Bring the bean mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the plantain pieces are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 30 min
- 6
Prepare the White Rice: Rinse the 2 cups of white rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear. This may take several minutes.
⏱️ 5 min
- 7
Cook the White Rice: In a medium pot with a tight-fitting lid, heat 1 tablespoon of vegetable oil over medium heat. Add the rinsed rice and 1 teaspoon of salt, and sauté for 1-2 minutes, stirring constantly. Pour in 3 cups of water and bring to a rolling boil. Once boiling, reduce heat to the lowest setting, cover tightly, and cook for 20 minutes without lifting the lid. After 20 minutes, remove from heat and let rest, still covered, for 5-10 minutes before fluffing with a fork.
⏱️ 25 min
- 8
Prepare the Tostones (First Fry): While the beans and rice are cooking, peel the green plantains by cutting off both ends, making a shallow lengthwise slit through the skin, and then prying the skin off. Cut each peeled plantain into 1-inch thick rounds. In a large skillet or deep pot, heat 3 cups of vegetable oil to 350°F (175°C). Fry the plantain slices in batches for about 3-4 minutes per side, until lightly golden and softened. Do not brown them completely. Remove from oil and place on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350
- 9
Smash and Second Fry the Tostones: Using a tostonera or the bottom of a heavy glass, smash each partially fried plantain slice flat to about 1/4-inch thickness. Return the smashed plantains to the hot oil (maintain 350°F / 175°C) and fry again for another 2-3 minutes per side, or until deeply golden brown and crispy. Remove from oil, drain on a wire rack, and immediately sprinkle with 1/2 teaspoon salt.
⏱️ 10 min•🌡️ 350
- 10
Fry the Pork Chops: While the tostones are frying, heat the remaining 3 cups of vegetable oil in a separate large skillet or deep pot to 350°F (175°C). Carefully place the seasoned pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 145°F / 63°C). Remove from oil and place on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 350
- 11
Assemble and Serve: Plate a generous portion of fluffy white rice, topped with slices of fresh avocado. Place the crispy tostones and fried pork chops alongside the rice. Serve the stewed beans in a small bowl next to the main plate. Garnish the entire plate with a fresh lime wedge and an optional sprinkle of dried parsley. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Puerto Rican Fried Pork Chops with Rice, Beans, and Tostones (Chuletas Fritas con Arroz, Habichuelas y Tostones)
Ingredients
For the Pork Chops (Chuletas Fritas)
- 4 bone-in pork chops, about 1/2-inch thick
- 1/4 cup white vinegar
- 1 lime, halved
- 2 tablespoons olive oil
- 1 packet Sazon with Azafran
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Stewed Beans (Habichuelas Guisadas)
- 2 cans canned pink beans, 15-ounce, rinsed and drained
- 2 cups water
- 1/4 cup ham, diced
- 2 ounces salt pork, diced
- 1/2 green plantain, peeled and cut into 1-inch pieces
- 4 garlic cloves
- 1/2 cup fresh cilantro, or culantro
- 1/2 onion, small, roughly chopped
- 1 tablespoon tomato paste
- 2 chicken bouillon cubes
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
For the White Rice (Arroz Blanco)
- 2 cups long-grain white rice
- 3 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
For the Fried Green Plantains (Tostones)
- 3 green plantains
- 3 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
For Serving
- 1 avocado, sliced
- 4 lime wedges
- 1 teaspoon dried parsley, for garnish, optional
Instructions
- 1
Prepare the Pork Chops: Place pork chops in a large bowl. Add enough water to cover, then pour in the white vinegar and squeeze in the juice from one lime half. Swish the chops around, then rinse thoroughly under cold running water and pat dry with paper towels.
⏱️ 5 min - 2
Season the Pork Chops: Return the cleaned pork chops to the bowl. Drizzle with 2 tablespoons of olive oil. Sprinkle with Sazon, ground cumin, dried oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Massage the seasonings into the pork chops until evenly coated. Set aside to marinate while preparing other components.
⏱️ 5 min - 3
Prepare the Sofrito for Beans: In a blender or food processor, combine garlic cloves, fresh cilantro (or culantro), and chopped onion. Blend until a smooth, green paste (sofrito) forms. Set aside.
⏱️ 5 min - 4
Start the Stewed Beans: In a medium pot, combine the rinsed and drained pink beans with 2 cups of water. Add the diced ham, diced salt pork, and the 1-inch pieces of green plantain. Stir in the prepared sofrito, tomato paste, chicken bouillon cubes, bay leaf, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper.
⏱️ 5 min - 5
Simmer the Beans: Bring the bean mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the plantain pieces are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 30 min - 6
Prepare the White Rice: Rinse the 2 cups of white rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear. This may take several minutes.
⏱️ 5 min - 7
Cook the White Rice: In a medium pot with a tight-fitting lid, heat 1 tablespoon of vegetable oil over medium heat. Add the rinsed rice and 1 teaspoon of salt, and sauté for 1-2 minutes, stirring constantly. Pour in 3 cups of water and bring to a rolling boil. Once boiling, reduce heat to the lowest setting, cover tightly, and cook for 20 minutes without lifting the lid. After 20 minutes, remove from heat and let rest, still covered, for 5-10 minutes before fluffing with a fork.
⏱️ 25 min - 8
Prepare the Tostones (First Fry): While the beans and rice are cooking, peel the green plantains by cutting off both ends, making a shallow lengthwise slit through the skin, and then prying the skin off. Cut each peeled plantain into 1-inch thick rounds. In a large skillet or deep pot, heat 3 cups of vegetable oil to 350°F (175°C). Fry the plantain slices in batches for about 3-4 minutes per side, until lightly golden and softened. Do not brown them completely. Remove from oil and place on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350 - 9
Smash and Second Fry the Tostones: Using a tostonera or the bottom of a heavy glass, smash each partially fried plantain slice flat to about 1/4-inch thickness. Return the smashed plantains to the hot oil (maintain 350°F / 175°C) and fry again for another 2-3 minutes per side, or until deeply golden brown and crispy. Remove from oil, drain on a wire rack, and immediately sprinkle with 1/2 teaspoon salt.
⏱️ 10 min•🌡️ 350 - 10
Fry the Pork Chops: While the tostones are frying, heat the remaining 3 cups of vegetable oil in a separate large skillet or deep pot to 350°F (175°C). Carefully place the seasoned pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 145°F / 63°C). Remove from oil and place on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 350 - 11
Assemble and Serve: Plate a generous portion of fluffy white rice, topped with slices of fresh avocado. Place the crispy tostones and fried pork chops alongside the rice. Serve the stewed beans in a small bowl next to the main plate. Garnish the entire plate with a fresh lime wedge and an optional sprinkle of dried parsley. Serve immediately.
⏱️ 5 min