My husband grew up on pan fried Chuletas so when we got married I wanted to make his favorite but change it because you can never make something as good as your mami made it for you! After watching countless cooking shows and reading books, I decided to take some of the cooking techniques of American pork chops with the spices of Latino cooking.
Brine:
2 1/2 cups water
2 tablespoons kosher salt
1 tablespoon sugar
8 cloves garlic smashed and chopped
Fresh herbs (Sage, thyme or rosemary all wonderful with pork. I used Sage so as not to overpower pork.)
Heat water over high heat until salt and sugar dissolve. Take off heat and allow to cool completely before you add to pork. You can speed up cool down process in refrigerator once is is slightly cooled if needed.
Pork:
4 pork chops
Olive Oil
1 package Goya seasoning
Once brine is cooled, add to gallon sized plastic bag. Add pork chops and refrigerate for approx 4 hours. Once ready, rinse brine off pork chops, dry and add to another gallon size plastic bag with generous pour of olive oil and seasoning. Marinate for a couple of hours in refrigerator and take out of refrigerator 30 minutes before you cook so meat can become room temperature. Heat dry pan over high heat (I used a grill pan) and cook 3 minutes each side. Depending on the size of your pork chops, you may have to finish off in a 375 degree oven because pork needs to be cooked through. When you push on top of cooked it should be firm but still give a bit.
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