18 Flavorful Puerto Rican Pork Chop Recipes Authentic

Craving bold, tropical flavors that transport you straight to Puerto Rico? These 18 juicy pork chop recipes are packed with authentic island vibes—think garlicky chuletas, citrusy adobo marinades, and crispy empanizadas. Whether you need a quick weeknight dinner or a weekend feast, these dishes bring sunshine to your plate. Get ready to savor every bite—your taste buds are in for a flavor vacation!

Adobo-Marinated Puerto Rican Pork Chops

These juicy, garlicky pork chops soak up bold Puerto Rican flavors from a simple adobo marinade—perfect for grilling or searing on a busy weeknight.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 3 tbsp olive oil
• 3 tbsp white vinegar
• 6 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 3 tbsp white vinegar, 6 cloves minced garlic, 1 tbsp oregano, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
2. Place pork chops in a shallow dish or resealable bag and pour the marinade over them, coating evenly. Refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
3. Heat a grill or skillet over medium-high heat. Cook pork chops for 5–6 minutes per side, until internal temperature reaches 145°F and edges are caramelized.
4. Let rest for 5 minutes before serving.

The tangy vinegar and garlic punch through the rich pork, while the smoked paprika adds a whisper of campfire depth—no fancy ingredients required!

Tip: For extra tenderness, poke the chops lightly with a fork before marinating.

Mojo-Crusted Puerto Rican Pork Chops

These Mojo-Crusted Puerto Rican Pork Chops pack a punch with garlicky citrus marinade and a crispy, golden crust—perfect for a weeknight dinner that feels like a celebration.

• 4 bone-in pork chops (1 inch thick)
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 6 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

1. In a bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 6 minced garlic cloves, 1 tbsp oregano, 1 tsp cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Pour over pork chops in a shallow dish, turning to coat. Marinate in the fridge for at least 30 minutes (or up to 4 hours).
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Remove pork chops from marinade (shake off excess) and sear for 4–5 minutes per side, until deeply golden and cooked through (145°F internal temp).
3. Let rest 5 minutes before serving. Spoon any pan drippings over the top.

The magic here? The marinade doubles as a glaze, caramelizing into a tangy, herb-packed crust that clings to every bite.

Tip: For extra flavor, reduce the leftover marinade in a saucepan over medium heat for 3–4 minutes until slightly thickened, then drizzle over the chops.

Grilled Puerto Rican Pork Chops with Sazon

These juicy, flavor-packed pork chops get their bold personality from homemade sazon—a vibrant Puerto Rican spice blend that’s as easy as it is irresistible.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp turmeric (for color)
• 1 lime, cut into wedges (for serving)

Instructions:

1. In a small bowl, whisk together 1 tbsp ground cumin, 1 tbsp garlic powder, 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp turmeric to make the sazon.
2. Rub pork chops with 2 tbsp olive oil, then coat evenly with the sazon mixture, pressing gently to adhere.
3. Preheat grill to medium-high (about 400°F). Grill chops for 5–6 minutes per side, or until internal temperature reaches 145°F and edges are slightly charred.
4. Rest for 5 minutes before serving with lime wedges for a bright finish.

The turmeric in the sazon gives these chops a golden hue, while the smoky paprika and lime balance richness with zing. Tip: For extra tenderness, let the seasoned chops sit at room temperature for 30 minutes before grilling.

Puerto Rican Pork Chops with Sofrito Sauce

These Puerto Rican Pork Chops with Sofrito Sauce are a vibrant, flavor-packed dish that brings the island’s bold tastes straight to your weeknight dinner table.

• 4 bone-in pork chops (about 1 inch thick)
• 1/4 cup olive oil
• 1/2 cup homemade or store-bought sofrito
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

1. In a bowl, whisk together 1/4 cup olive oil, 1/2 cup sofrito, 2 tbsp apple cider vinegar, 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Reserve 1/4 cup of the marinade for later.
2. Coat the pork chops in the remaining marinade and let sit at room temperature for 15 minutes (or refrigerate for up to 2 hours for deeper flavor).
3. Heat a large skillet over medium-high. Sear the pork chops for 4–5 minutes per side until deeply browned. Transfer to a plate.
4. Pour 1/2 cup chicken broth and the reserved marinade into the skillet, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
5. Return the pork chops to the skillet, spooning the sauce over them. Cook for another 2–3 minutes until heated through.

The magic here is the sofrito—a fragrant blend of peppers, onions, and herbs—which caramelizes into a rich, glossy sauce that clings to every bite.

Tip: For extra tenderness, let the pork chops rest for 5 minutes before serving—they’ll soak up even more of that saucy goodness.

Baked Puerto Rican Pork Chops with Garlic and Lime

These juicy, garlicky pork chops get a bright kick from lime and a golden crust from a quick bake—perfect for a weeknight dinner with big flavor.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 3 tbsp olive oil
• 6 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh lime juice (about 2 limes)
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp olive oil, 6 cloves minced garlic, 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
2. Pat pork chops dry, then rub the spice mixture evenly over both sides. Let sit at room temperature for 10 minutes.
3. Heat a large oven-safe skillet over medium-high heat. Sear pork chops for 3 minutes per side until deeply browned.
4. Pour ¼ cup lime juice over the chops, then transfer the skillet to the oven. Bake for 12–15 minutes, until pork reaches 145°F internally.
5. Let rest for 5 minutes, then sprinkle with 2 tbsp chopped cilantro before serving.

The garlic-lime marinade caramelizes into a sticky glaze, while the quick bake keeps the chops tender—no dry meat here!

Tip: For extra tang, serve with lime wedges on the side to squeeze over just before eating.

Puerto Rican Pork Chops with Pineapple Glaze

These juicy pork chops get a tropical twist with a sweet-tangy pineapple glaze—perfect for shaking up weeknight dinners!

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup pineapple juice
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes

Instructions:

1. Pat pork chops dry, then rub with 1 tsp salt, 1 tsp garlic powder, 1 tsp cumin, and 1/2 tsp smoked paprika.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until browned. Transfer to a plate.
3. In the same skillet, whisk together 1 cup pineapple juice, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp lime juice, and 1/4 tsp red pepper flakes. Simmer for 5–6 minutes until slightly thickened.
4. Return chops to the skillet, spooning glaze over them. Cook for 2–3 more minutes until internal temperature reaches 145°F.

The glaze caramelizes into a sticky, glossy coating that balances the pork’s savoriness with bright pineapple and a hint of heat—no grill required!

Tip: For extra char, broil the glazed chops for 1–2 minutes before serving.

Slow-Cooked Puerto Rican Pork Chops

These tender, flavor-packed pork chops simmer in a garlicky citrus marinade until they practically melt off the bone—perfect for a fuss-free weeknight dinner with big Caribbean vibes.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 3 tbsp olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 bay leaf

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 1/4 cup orange juice, 2 tbsp lime juice, 4 minced garlic cloves, 1 tbsp oregano, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Pour over pork chops in a slow cooker, turning to coat.
2. Add 1/2 cup chicken broth and 1 bay leaf to the slow cooker. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until pork is fork-tender.
3. Discard bay leaf. Serve chops with a spoonful of the rich cooking juices.

The magic here? The citrus marinade doubles as a braising liquid, infusing the meat with tangy-sweet depth while keeping it incredibly juicy.

Tip: For crispy edges, transfer chops to a baking sheet and broil for 2–3 minutes after slow cooking.

Puerto Rican Pork Chops with Mango Salsa

These juicy pork chops get a tropical twist with a zesty mango salsa—perfect for a weeknight dinner that feels like a getaway.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe mango, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp honey

Instructions:

1. In a small bowl, mix 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub the spice blend evenly over both sides of the pork chops.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 5–6 minutes per side, or until an internal thermometer reads 145°F. Transfer to a plate and let rest for 5 minutes.
3. While the pork rests, make the salsa: In a bowl, combine diced mango, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, and 1/2 tsp honey. Toss gently.
4. Serve the pork chops topped with the mango salsa.

The sweet and smoky contrast of the salsa and spice rub makes every bite pop—no fancy techniques required!

Tip: For extra flavor, let the pork chops marinate in the spice rub for 30 minutes before cooking.

Pan-Seared Puerto Rican Pork Chops with Cilantro

These juicy pork chops get a vibrant kick from garlic, citrus, and fresh cilantro—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup fresh orange juice
• 2 tbsp fresh lime juice
• ¼ cup chopped fresh cilantro

Instructions:

1. In a small bowl, whisk together 2 tbsp olive oil, minced garlic, cumin, oregano, salt, and black pepper. Rub mixture evenly over pork chops and let sit for 10 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4–5 minutes per side, until golden brown and internal temperature reaches 145°F.
3. Remove chops from skillet. Pour orange juice and lime juice into the pan, scraping up browned bits. Simmer for 1 minute, then stir in cilantro.
4. Spoon pan sauce over pork chops and serve immediately.

The bright citrus-garlic sauce cuts through the richness of the pork, while the cilantro adds a fresh finish that’ll have you reaching for seconds.

Tip: For extra tenderness, brine the chops in 2 cups water + 2 tbsp salt for 30 minutes before seasoning—just pat dry first!

Puerto Rican Pork Chops with Plantain Mash

These juicy, spice-rubbed pork chops pair perfectly with sweet and creamy plantain mash—a vibrant twist on a classic comfort meal.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt, divided
• ½ tsp black pepper
• 2 ripe yellow plantains, peeled and sliced into 1-inch chunks
• 2 tbsp unsalted butter
• ¼ cup whole milk
• 1 tbsp chopped fresh cilantro (optional garnish)

Instructions:

1. Season the pork: In a small bowl, mix 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp oregano, ½ tsp salt, and ½ tsp black pepper. Rub evenly over the pork chops and let sit for 10 minutes.
2. Cook the chops: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until browned and internal temperature reaches 145°F. Transfer to a plate and tent with foil.
3. Mash the plantains: Meanwhile, boil plantains in salted water for 10 minutes until fork-tender. Drain, then mash with butter, milk, and remaining ½ tsp salt until smooth.
4. Serve: Spoon plantain mash onto plates, top with pork chops, and sprinkle with cilantro if using.

The smoky-sweet rub caramelizes beautifully on the pork, while the plantains add a lush, tropical contrast—no one will guess how simple it is!

Tip: For extra depth, deglaze the pork skillet with a splash of orange juice and drizzle over the chops before serving.

Puerto Rican Pork Chops with Coconut Rice

These juicy, spice-rubbed pork chops pair perfectly with creamy coconut rice—a tropical twist on a weeknight favorite!

Ingredients

• 4 bone-in pork chops (1-inch thick)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup jasmine rice
• 1 (13.5 oz) can coconut milk
• 1/2 cup water
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Season the pork: In a small bowl, mix 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over pork chops.
2. Cook the chops: Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
3. Make the rice: In the same skillet, toast 1 cup jasmine rice for 1 minute. Add 1 can coconut milk, 1/2 cup water, and 1 tbsp lime juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
4. Serve: Fluff rice with a fork, then plate with pork chops. Garnish with 2 tbsp cilantro.

The coconut rice soaks up all the savory pan drippings from the pork, creating a rich, layered flavor that’s downright addictive.

Tip: For extra depth, add a cinnamon stick to the rice while it simmers—just remove before serving!

Puerto Rican Pork Chops with Guava BBQ Sauce

These Puerto Rican Pork Chops with Guava BBQ Sauce are a sweet-and-savory dream—tender chops glazed with a sticky, tropical sauce that’s just the right balance of tangy and fruity.

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 cup guava paste, chopped
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp lime juice
• 1/4 tsp red pepper flakes (optional)

1. Pat the pork chops dry and rub with 1 tbsp olive oil, then season evenly with 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp black pepper.
2. Heat a large skillet over medium-high. Sear the chops for 4–5 minutes per side until deeply browned. Transfer to a plate.
3. In the same skillet, combine 1/2 cup guava paste, 1/4 cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp soy sauce, 1 tsp lime juice, and 1/4 tsp red pepper flakes (if using). Whisk over low heat until the guava melts into a smooth glaze, about 3 minutes.
4. Return the chops to the skillet, spooning the sauce over them. Simmer for 2–3 minutes until the pork reaches 145°F internally and the glaze clings like glossy lacquer.

The magic here? The guava BBQ sauce caramelizes into a glossy, slightly sticky coating that clings to every nook of the pork—no fancy grilling required!

Tip: If your guava paste is too firm, microwave it for 10 seconds to soften before mixing.

Puerto Rican Pork Chops with Avocado Crema

These juicy, spice-rubbed pork chops get a bright lift from a creamy avocado sauce—perfect for a quick weeknight dinner with Caribbean flair.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1 small garlic clove, minced
• Pinch of salt

Instructions

1. In a small bowl, mix 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the mixture evenly over the pork chops.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the pork chops for 4–5 minutes per side, until browned and cooked through (internal temp of 145°F). Transfer to a plate and let rest for 5 minutes.
3. Meanwhile, blend the avocado, 1/4 cup sour cream, 2 tbsp lime juice, 2 tbsp cilantro, 1 minced garlic clove, and a pinch of salt in a food processor until smooth.
4. Serve the pork chops topped with a generous drizzle of the avocado crema.

The smoky-sweet spice rub pairs magically with the tangy, herb-flecked crema—it’s a combo you’ll want to slather on everything!

Tip: For extra flavor, marinate the pork chops in the spice rub for 30 minutes before cooking.

Puerto Rican Pork Chops with Black Bean Salad

These juicy, spice-rubbed pork chops pair perfectly with a bright and zesty black bean salad—a quick weeknight dinner with big Caribbean flavors.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (15-oz) can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Preheat grill or grill pan to medium-high heat (about 400°F). In a small bowl, mix 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub pork chops with 1 tbsp olive oil, then coat evenly with the spice mix.
2. Grill pork chops for 5–6 minutes per side, or until internal temperature reaches 145°F. Let rest for 5 minutes.
3. Meanwhile, in a large bowl, combine black beans, cherry tomatoes, red onion, cilantro, 1 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss gently.
4. Serve pork chops topped with the black bean salad.

The smoky-sweet rub on the chops contrasts beautifully with the tangy, fresh salad—it’s a flavor fiesta in every bite!

Tip: For extra depth, char the tomatoes in the grill pan for 1–2 minutes before adding to the salad.

Puerto Rican Pork Chops with Sweet Potato Fries

These juicy, spice-rubbed pork chops pair perfectly with crispy sweet potato fries for a weeknight meal that feels like a Caribbean getaway.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 large sweet potatoes, cut into ½-inch fries
• 2 tbsp olive oil, divided
• 1 tbsp adobo seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp brown sugar
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Prep: Preheat oven to 425°F. Toss sweet potato fries with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet in a single layer.
2. Season: Rub pork chops with remaining 1 tbsp olive oil. In a small bowl, mix 1 tbsp adobo seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp cumin, and ½ tsp brown sugar. Coat chops evenly with the spice blend.
3. Cook: Bake fries for 20 minutes, flipping halfway, until crispy. Meanwhile, heat a skillet over medium-high. Sear chops for 4–5 minutes per side, until internal temperature reaches 145°F.
4. Serve: Let pork rest for 3 minutes before plating with fries. The smoky-sweet rub caramelizes into a gorgeous crust, while the fries add a hint of earthy contrast.

Tip: For extra crunch, broil the fries for 1–2 minutes at the end—just keep an eye on them!

Puerto Rican Pork Chops with Chimichurri Sauce

These juicy, garlicky pork chops get a vibrant kick from a zesty homemade chimichurri—perfect for a weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup fresh parsley, tightly packed
• 3 cloves garlic
• 2 tbsp red wine vinegar
• ¼ tsp red pepper flakes
• ¼ cup extra-virgin olive oil

Instructions:

1. Season the pork: Rub pork chops with 1 tbsp olive oil, then evenly coat with 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Let sit at room temperature for 15 minutes.
2. Make the chimichurri: In a food processor, pulse 1 cup parsley, 3 cloves garlic, 2 tbsp red wine vinegar, and ¼ tsp red pepper flakes until finely chopped. With the processor running, slowly drizzle in ¼ cup extra-virgin olive oil until combined. Set aside.
3. Cook the chops: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side, until internal temperature reaches 145°F. Rest for 5 minutes.
4. Serve: Spoon chimichurri generously over the pork chops.

The bright, herby sauce cuts through the rich spice rub, creating a balance that’ll have you scraping the plate clean.

Tip: For extra flavor, marinate the chops in the dry rub overnight—just pat them dry before cooking!

Puerto Rican Pork Chops with Roasted Corn Salsa

These juicy pork chops are marinated in bold Puerto Rican spices and topped with a vibrant roasted corn salsa for a meal that’s packed with flavor and texture.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil, divided
• 1 tbsp adobo seasoning
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup fresh or frozen corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a small bowl, mix 1 tbsp olive oil, 1 tbsp adobo seasoning, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp black pepper. Rub the mixture evenly over the pork chops and let sit for 15 minutes at room temperature.
2. Heat a large skillet over medium-high heat. Add the remaining 1 tbsp olive oil and sear the pork chops for 4–5 minutes per side, until golden and cooked through (internal temp of 145°F). Transfer to a plate and let rest.
3. While the pork rests, roast the corn in the same skillet over medium heat for 3–4 minutes, stirring occasionally, until lightly charred. Remove from heat and toss with red bell pepper, red onion, cilantro, lime juice, and 1/2 tsp salt.
4. Top the pork chops with the roasted corn salsa and serve immediately.

The smoky-sweet salsa and zesty marinade create a perfect balance, making every bite irresistible. Tip: For extra char, grill the corn directly on the stove burner (in a mesh screen) before adding it to the salsa.

Puerto Rican Pork Chops with Cilantro-Lime Butter

These juicy pork chops get a bright, herby kick from a quick cilantro-lime butter—perfect for turning a simple weeknight dinner into something special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, softened
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp lime zest
• 1 tbsp fresh lime juice

Instructions:

1. Pat pork chops dry with paper towels. In a small bowl, mix 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over both sides of the pork chops.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side, until golden brown and cooked through (internal temp of 145°F). Transfer to a plate and let rest for 5 minutes.
3. While chops rest, mix 4 tbsp softened butter, 2 tbsp cilantro, 1 tbsp lime zest, and 1 tbsp lime juice in a small bowl until combined.
4. Top each pork chop with a generous dollop of the cilantro-lime butter just before serving.

The tangy butter melts into the spiced pork, creating a sauce that’s fresh but rich—no extra pan work required!

Tip: For extra flavor, let the butter sit at room temperature for 10 minutes before mixing—it’ll blend more smoothly with the herbs.

Conclusion

With 18 authentic Puerto Rican pork chop recipes, this roundup is your ticket to bold, vibrant flavors at home. Whether you’re craving classic chuletas or something new, there’s a dish here to delight. Try one (or a few!), then let us know your favorite in the comments. Loved this list? Share the flavor love—pin it on Pinterest for later!