Chuleta Frita Con Sopa Y Soda Recipe

Prep pork

Pat pork chops dry with paper towels. Season both sides evenly with 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried oregano. Press seasoning into the meat and let rest 10–15 minutes at room temperature.

Breading setup

In a shallow bowl combine 1.5 cups all-purpose flour and 1/4 cup cornstarch and a pinch (about 1/4 tsp) of extra salt. In a second shallow bowl whisk together 2 large eggs and 1/2 cup milk until smooth.

Dredge chops

Working one at a time, coat each seasoned chop in the flour mixture, shaking off excess; then dip into the egg-milk mixture, letting excess drip off; finally dredge again in the flour-cornstarch mixture, pressing gently so the coating adheres. Place on a wire rack or plate and let rest 5 minutes so the coating sets.

Heat oil and fry

Pour 1 cup vegetable oil into a large skillet (cast-iron preferred) to reach about 1/4–1/3" depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns slowly. Add chops without crowding (fry in batches if needed). Fry 3–4 minutes per side for 1" chops, adjusting time until internal temperature reads 145°F (63°C) and coating is golden brown. Maintain oil temperature between 325–350°F to avoid burning or greasy chops.

Drain and rest

Transfer cooked chops to a wire rack set over a baking sheet or to paper towels to drain for 3–5 minutes. Resting lets juices redistribute. Serve with lime/lemon wedges if using.

Prep vegetables

Peel and slice 2 carrots, dice 1 medium potato, dice 1 small onion, mince 2 garlic cloves, and dice 1 tomato. If using fresh green beans, trim and cut into 1" pieces; if frozen, measure out 1 cup.

Sweat aromatics

In a medium pot heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Simmer soup

Add the sliced carrots, diced potato, diced tomato, and 6 cups broth to the pot. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook 10 minutes, then add the green beans and continue simmering until all vegetables are tender, about 6–8 more minutes.

Season and finish

Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano or a handful of chopped cilantro. Taste and adjust seasoning. If desired, garnish each bowl with chopped cilantro or parsley (about 2 tbsp). Keep soup hot until serving alongside chops.

Pour 1 cup cold soda into each of 4 glasses just before serving so it stays fizzy. Plate one fried pork chop per person with a generous ladle of hot soup in a bowl on the side. Offer lime/lemon wedges and garnish for the soup.