Chuletas Recipe

Prepare chops

Pat the pork chops dry with paper towels. Trim any excess fat, leaving a thin strip for flavor. Make 2–3 shallow slashes in the fat edge to prevent curling during cooking.

Make marinade

In a shallow bowl or zip-top bag combine minced garlic, lime juice, orange (or pineapple) juice, olive oil, soy sauce, ground cumin, dried oregano, smoked paprika, ground black pepper, and 1 teaspoon of the kosher salt. Stir or shake to combine.

Marinate

Add the pork chops to the marinade, turning to coat well. Refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 2 hours, reduce acidity contact by occasionally turning the chops so they don’t begin to cure.

Bring to room temperature

Remove the chops from the refrigerator 20–30 minutes before cooking to take the chill off; reserve the marinade.

Sear chops

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add vegetable oil and heat until shimmering but not smoking. Remove chops from marinade (shake off excess but do not wipe dry) and season both sides with the remaining 1 teaspoon kosher salt. Place chops in the hot pan and sear undisturbed 3–4 minutes until a deep golden crust forms.

Flip and baste

Flip the chops and add butter to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and pan juices over the tops of the chops (basting) for 2–3 minutes. If the pan browns too quickly, reduce heat to medium.

Finish cooking

If chops are thick (1 to 1 1/2 inches), reduce heat to medium-low after searing and cook another 4–6 minutes, flipping once, until an instant-read thermometer inserted into the thickest part registers 62–65°C (145–150°F) for slightly pink center or 68°C (155°F) if you prefer no pink. For thinner chops, total cook time will be shorter—adjust accordingly. Remove chops when 3–4°F below target as they will carryover cook.

Rest

Transfer chops to a cutting board, tent loosely with foil and rest 5–7 minutes. This redistributes juices and finishes cooking.

While chops rest, place the reserved marinade in a small saucepan and bring to a boil for 1–2 minutes to kill any raw meat bacteria. Lower heat and simmer 2–3 minutes until slightly reduced and syrupy. If you prefer, discard marinade and simply serve lime wedges.

Brush or spoon a little of the reduced marinade (or pan juices) over each chop. Garnish with chopped cilantro and serve with lime wedges on the side. Add thinly sliced red onion if using.