Entree: Colombia – Bogota / Andean – Chuleta Valluna (Breaded and fried seasoned pork cutlets typical of Colombian Andean cooking)

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 15 min

Cook 8 min

Additional 30 min

Total 53 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 1 1/2 tsp (7 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 tbsp (15 ml) white vinegar
- 1/4 cup (60 ml) beer or water
- 1 cup (120 g) all-purpose flour
- 2 large eggs (about 3 1/2 oz (100 g)), beaten
- 1/4 cup (60 ml) milk
- 1 cup (100 g) fine breadcrumbs
- Vegetable oil for shallow frying
- 2 tbsp (30 ml) butter or margarine
- Lime wedges for serving
- Fresh cilantro or parsley, chopped, for garnish

Show original ingredient measurements

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 1 1/2 tsp (7 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) white vinegar
- 1/4 cup (60 ml) beer or water
- 1 cup (120 g) all-purpose flour
- 2 large eggs (about 100 g), beaten
- 1/4 cup (60 ml) milk
- 1 cup (100 g) fine breadcrumbs
- Vegetable oil for shallow frying
- 2 tbsp (30 ml) butter or margarine
- Lime wedges for serving
- Fresh cilantro or parsley, chopped, for garnish

Instructions

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

1. Pat pork chops dry and score fat edges lightly. In a bowl combine salt, pepper, cumin and minced garlic; rub into both sides of chops and marinate 20–30 minutes with vinegar and beer or water.
2. Set up three dredging bowls: flour in the first, beaten eggs mixed with milk in the second, and breadcrumbs in the third. Dredge each chop in flour, shake off excess, dip in egg mixture, then press into breadcrumbs to coat evenly.
3. Heat a wide skillet over medium-high heat and add enough vegetable oil for a shallow layer (about 1/4 inch (0.635 cm)). Add butter; when hot and shimmering, add chops and fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C) for slightly pink center, or 160°F (71°C) if you prefer well done.
4. Transfer cooked chops to a wire rack or paper towel-lined plate to drain briefly. Let rest 3–5 minutes, garnish with chopped cilantro or parsley and serve with lime wedges.

1. Pat pork chops dry and score fat edges lightly. In a bowl combine salt, pepper, cumin and minced garlic; rub into both sides of chops and marinate 20–30 minutes with vinegar and beer or water.
2. Set up three dredging bowls: flour in the first, beaten eggs mixed with milk in the second, and breadcrumbs in the third. Dredge each chop in flour, shake off excess, dip in egg mixture, then press into breadcrumbs to coat evenly.
3. Heat a wide skillet over medium-high heat and add enough vegetable oil for a shallow layer (about 1/4 inch). Add butter; when hot and shimmering, add chops and fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C) for slightly pink center, or 160°F (71°C) if you prefer well done.
4. Transfer cooked chops to a wire rack or paper towel-lined plate to drain briefly. Let rest 3–5 minutes, garnish with chopped cilantro or parsley and serve with lime wedges.