Recipe courtesy of Luna Rosa Puerto Rican Grill y Tapas

Kan Kan

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  • Level: Intermediate
  • Total: 1 hr 50 min (includes brining time)
  • Active: 30 min
  • Yield: 4 servings
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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


Special equipment:
a deep-fryer
  1. 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).
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. Heat the oil in a deep-fryer to 350 degrees F, then fry chops until the skin becomes crispy like chicharron, about 5 minutes.