Carribean: Puerto Rico: Puerto Rican Chuletas Empanadas (Breaded Pork Chops)INGREDIENTS:
4 pork chops
10 whole black peppercorns
4 cloves garlic, peeled
1 Tbsp oregano
1 tsp salt
1/8 tsp GOYA Adobo con Pimiento (with Pepper)
1/2 packet GOYA Sazón with Coriander and Annatto
2 Tbsp Extra-Virgin Olive Oil
1 tsp white vinegar
1 egg, beaten
1 1/2 c. plain bread crumbs
Vegetable oil for frying
INSTRUCTIONS:
In a mortar, crush peppercorns, garlic, oregano, salt, Adobo, and Sazon together.
Add olive oil and vinegar; mix.
Fill deep frying pan (I use my cast iron chicken fryer, which is a deep skillet with a lid) halfway with vegetable oil.
Heat oil to medium high heat. Rub seasoning into each side of chop.
Dip chop into beaten egg. Coat each side of chop
thoroughly with bread crumbs.
Add to frying pan and cook until golden brown (about 4-5 minutes each side) .
