Fried Pork Chops with Rice and Pink Beans

<h2 class="subheader">Family meal</h2> This delicious pork chop dinner is a favorite among Puerto Rican families, who serve rice and pink beans with the juicy, perfectly seasoned meat. Here, the secret is in the marinade: bathe pork chops in a simple mixture of olive oil, vinegar, and spices before frying to perfection. This easy pork chop dinner is perfect for the whole family.

Total Time

30m

Prep Time:10m

Yields:4 Servings

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Ingredients

4 ¾"

thick boneless pork chops (about 1¼ lbs.)

3 tbsp.

GOYA® Extra Virgin Olive Oil

1 tbsp.

GOYA® White Vinegar

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Minced Garlic

½ tsp.

GOYA® Ground Black Pepper

¼ tsp.

GOYA® Oregano Leaf

GOYA® Corn Oil , for frying

2 cups

cooked GOYA® Medium Grain Rice

1 can
(15.5 oz.)

GOYA® Pink Beans in Sauce , heated according to package instructions

Directions

Kitchen View

Step 1

Add pork chops to non-aluminum container. Add olive oil, vinegar, Adobo, garlic, black pepper and oregano to container. Using hands, rub seasonings into pork. Cover; transfer to refrigerator. Marinate at least 2 hours, or up to 48 hours. Bring pork chops to room temperature 30 minutes before cooking.

Step 2

Add 1½” corn oil to large, deep skillet. Heat oil over medium-high heat until hot, but not smoking. Add pork chops. Cook,. flipping once, until dark golden brown on both sides and cooked through (internal temperature of 150°F), 8-10 minutes total. Using tongs, transfer pork chops to paper towel-lined plate to drain.

Step 3

Serve pork chops with rice and beans.