Step 1

Brine pork with fresh limes, vinegar, water, & salt. Let this sit for at least 30mins or an hour. However, long your tastebuds will allow. Just be sure to cover the pork chops completely with cold water.

Step 2

Rinse the brine and then season with freshly mashed garlic, white vinegar, fresh thyme, a tiny bit of cumin, sazón with achiote, Dominican orégano or regular orégano, adobo, fresh lime juice, & olive oil

Step 3

Mix everything until well combined

Step 4

Let the pork marinade for an hour or overnight. The longer, the better

Step 5

Warm up oil until it’s really hot ~350 degrees

Step 6

Slowly add in your pork chops. I usually fry them two at a time. Remember that the pork chops have A LOT of juice and moisture so it will kick up your oil just a bit

Step 7

Flip them after a few minute (3-5 minutes) You want to flip them once the pork chops start becoming a rich orange-y gold color

Step 8

Flip it over once more and cook until it reaches your desired crispiness