| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons salt
- Four 2-pound pork chops that include loin, rib and attached skin
- 1 cup sofrito
- 1 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
- 1 tablespoon annatto powder
- Oil, for deep-frying chops
Instructions
- Fill up a deep pot with 2 gallons of water and 1 tablespoon salt. Place the pork chops in the water and let sit for about 1 hour. (For best results brine overnight in the refrigerator).
- Preheat the oven to 350 degrees F.
- Remove the pork chops from the brine and place in a large sheet pan. Mix the sofrito, olive oil, garlic powder, oregano, ground pepper and remaining 2 tablespoons salt in a bowl. Coat the pork chops with the mixture, then rub the annatto powder on the skin. Roast the pork chops for 15 minutes.
- Heat the oil in a deep-fryer to 350 degrees F, then fry chops until the skin becomes crispy like chicharron, about 5 minutes.
Reviews
This was amazing and easy to make.