Follow these steps for perfect results
Olive Oil
Goya Sazon Packet
Garlic
Minced
Goya Adobo
Vinegar
Italian Dressing
Cumin
Oregano
Black Pepper
Bone-in Pork Chop
Olive Oil
Combine olive oil, Goya sazon packet, minced garlic, Goya adobo, vinegar, Italian dressing, cumin, oregano, and black pepper in a large bowl and mix well to create the marinade.
Place the pork chops into the bowl with the marinade.
Massage the marinade into the pork chops ensuring they are fully covered.
Cover the bowl and let marinate overnight in the refrigerator (or at least 1 hour).
Remove the marinated pork chops from the refrigerator and let sit at room temperature for about 20 minutes.
Preheat oven to 400 degrees F.
Heat a frying pan on medium heat, then add olive oil.
Remove the pork chops from the marinade and dry them completely with paper towels.
Place pork chops in the heated frying pan and sear for about 2-3 minutes per side, without moving them.
Transfer the seared pork chops onto a baking sheet.
Place the baking sheet with the pork chops into the preheated oven and bake for about 7 minutes to complete cooking.
Remove the pork chops from the oven and cover them loosely with foil for about 5 minutes to rest.
Serve the juicy Puerto Rican pork chops and enjoy!
Expert advice for the best results
Ensure pork chops are fully thawed before marinating.
Don't overcrowd the pan when searing the pork chops.
Everything you need to know before you start
15 minutes
Can be marinated up to 24 hours in advance.
Serve with rice and beans. Garnish with chopped cilantro.
Serve with white rice and beans
Pair with a side salad
Pairs well with the spices.
Discover the story behind this recipe
A staple in Puerto Rican cuisine often served during family gatherings and celebrations.
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