Entree: Colombia – Cauca & Valle – Chuleta Valluna (Thin, seasoned pan-fried pork chops prepared in the Valle del Cauca style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 4 thin-cut pork chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) fresh lime juice
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) achiote (annatto) paste, dissolved in 1 tbsp (15 ml) warm water
- 1/2 cup (60 g) all-purpose flour for dredging
- 1/2 tsp (2.5 g) paprika (optional)
- 1/4 cup (60 ml) vegetable oil for frying, plus extra if needed
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Combine lime juice, minced garlic, ground cumin, salt, black pepper, and dissolved achiote paste in a shallow bowl. Add the pork chops and turn to coat. Marinate in the refrigerator for 20–40 minutes.
2. In a shallow dish, mix the flour and paprika. Remove pork chops from marinade, shaking off excess, and dredge each chop lightly in the seasoned flour to coat both sides. Shake off excess flour.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add butter and swirl to melt.
4. Add pork chops in a single layer, working in batches if necessary to avoid crowding. Fry 3–4 minutes per side, until golden brown and cooked through (internal temperature about 145°F / 63°C for slightly pink center).
5. Transfer cooked chops to a plate lined with paper towels to drain briefly. If using batches, keep finished chops warm in a low oven (200°F / 95°C).
6. Serve hot, garnished with chopped cilantro. Traditional accompaniments include white rice, fried plantains, or a simple salad.