Entree: Colombia – Antioquia – Chuleta Valluna (Crispy breaded and fried pork chops seasoned in Colombian style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (227 g) each
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 2 cloves garlic, minced
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground achiote/annatto powder (optional, for color)
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) plain breadcrumbs or panko
- Lime wedges, for serving
- Chopped parsley or cilantro, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine 3 tbsp (45 ml) vegetable oil, minced garlic, white vinegar, cumin, oregano, salt, pepper, and achiote (if using) in a shallow dish. Add the pork chops and rub the marinade into both sides. Refrigerate and marinate at least 30 minutes or up to 2 hours.
2. Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Pat chops dry, dredge each chop in flour shaking off excess, dip in egg, then press into breadcrumbs to coat evenly.
3. Pour enough oil into a large heavy skillet to reach about 1/4 inch (6 mm) depth and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer).
4. Fry chops in batches without crowding, 3–4 minutes per side for 1-inch (2.54 cm) thick chops, or until golden brown and an instant-read thermometer reads 145°F (63°C) in the thickest part. Adjust time for thicker chops.
5. Transfer cooked chops to a wire rack over a baking sheet and rest 5 minutes to retain juices and keep crust crisp. If needed, keep warm in a 200°F (95°C) oven while finishing remaining chops.
6. Serve hot with lime wedges and sprinkle with chopped parsley or cilantro.

1. Combine 3 tbsp (45 ml) vegetable oil, minced garlic, white vinegar, cumin, oregano, salt, pepper, and achiote (if using) in a shallow dish. Add the pork chops and rub the marinade into both sides. Refrigerate and marinate at least 30 minutes or up to 2 hours.
2. Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Pat chops dry, dredge each chop in flour shaking off excess, dip in egg, then press into breadcrumbs to coat evenly.
3. Pour enough oil into a large heavy skillet to reach about 1/4 inch (6 mm) depth and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer).
4. Fry chops in batches without crowding, 3–4 minutes per side for 1-inch thick chops, or until golden brown and an instant-read thermometer reads 145°F (63°C) in the thickest part. Adjust time for thicker chops.
5. Transfer cooked chops to a wire rack over a baking sheet and rest 5 minutes to retain juices and keep crust crisp. If needed, keep warm in a 200°F (95°C) oven while finishing remaining chops.
6. Serve hot with lime wedges and sprinkle with chopped parsley or cilantro.