Fried Pork Chops with Rice and Pink Beans

By carvalhohm2

Ingredients

• 4 3/4 ”-thick boneless pork chops (about 1 1/4 lbs.)
• 3 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Distilled White Vinegar
• 1 tsp. GOYA® Adobo All Purpose Seasoning with Pepper
• 1 tsp. Minced Garlic
• 1/2 tsp. Black Pepper
• 1/4 tsp. Whole Oregano Leaf
• Corn Oil, for frying
• 2 cups cooked Medium Grain Rice
• 1 can (15.5 oz.) GOYA® Pink Beans in Sauce, heated according to package instructions

Details

Servings 4
Adapted from goya.com

Preparation

Step 1

1. Add pork chops to non-aluminum container. Add olive oil, vinegar, Adobo, garlic, black pepper and oregano to container. Using hands, rub seasonings into pork. Cover; transfer to refrigerator. Marinate at least 2 hours, or up to 48 hours. Bring pork chops to room temperature 30 minutes before cooking.

2. Add 1½” corn oil to large, deep skillet. Heat oil over medium-high heat until hot, but not smoking. Add pork chops. Cook,. flipping once, until dark golden brown on both sides and cooked through (internal temperature of 150°F), 8-10 minutes total. Using tongs, transfer pork chops to paper towel-lined plate to drain.

3. Serve pork chops with rice and beans.