Name: Tunja-style fried pork chops (Chuletas de cerdo)
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Colombian
Ingredients: 1 kg boneless pork loin chops, about 1.5 cm thick; 100 ml fresh lemon juice, from about 2 lemons; 6 g ground bay leaf, thyme and oregano combined; 8 g fine salt; 2 g ground black pepper; 45 ml neutral oil, for frying; 1.5 L water, or enough to cover the chops

Wide view of browned lemon-herb pork chops on a simple platter with lemon and herbs nearby.

Region Tunja, Boyacá, in Colombia’s Andean region

Category Fried pork main course

Yield 4 portions

Preparation time 15 minutes

Active time About 35 minutes

Ingredients ↓

Overview

Tunja-style fried pork chops (Chuletas de cerdo)

Season thin pork chops with lemon and dried herbs, simmer them in water, then fry until golden on both sides.

The Colombian inventory of traditional kitchens records Chuletas de cerdo in Tunja, Boyacá, as fried pork chops. Its source, the Ministry of Culture’s Gran Libro de la Cocina Colombiana, seasons 1.5 cm chops with lemon juice, ground bay, thyme and oregano, salt and pepper, briefly rests them, simmers them covered with water, then drains and fries them until browned. The book lists a 40-minute cooking time and six to eight servings for its larger batch.

This version scales that method to four portions and keeps its defining sequence: lemon-and-herb seasoning, a water simmer, and a final fry for color. The source leaves the resting time, water, salt, pepper and oil amounts open, so the measured quantities below are practical home-kitchen choices. They are not presented as a separate regional formula.

Use chops about 1.5 cm thick so they cook evenly during the simmer. A thermometer gives a more reliable safety check than color: current Colombian INVIMA consumer guidance recommends cooking meat to at least 70°C internally. The source does not specify an accompaniment for this dish, so serve the chops hot on their own or with a side of your choice.

Ingredients

1 kg boneless pork loin chops, about 1.5 cm thick
100 ml fresh lemon juice, from about 2 lemons
6 g ground bay leaf, thyme and oregano combined
8 g fine salt
2 g ground black pepper
45 ml neutral oil, for frying
1.5 L water, or enough to cover the chops

Method

Season the chops Pat the pork dry with paper towels and place it in a shallow nonreactive dish. Mix the lemon juice, ground herbs, salt and pepper, then rub the mixture over both sides of each chop. Cover and refrigerate for 15 minutes. Keep the raw pork and its juices away from ready-to-eat food.
Cover with water and bring to a simmer Transfer the chops and their seasoning to a wide saucepan. Add the measured water, using just enough to cover the meat. Bring it to a boil over medium-high heat, then reduce the heat to maintain a steady, gentle simmer. Skim any foam from the surface if needed.
Simmer until safely cooked Cook for about 20 minutes, turning the chops once if they are not fully submerged. Check the thickest part of each chop with a clean instant-read thermometer; the internal temperature must reach at least 70°C. If a chop is below that point, continue simmering and check again. Lift the cooked chops onto a clean tray and drain them well.
Fry until golden Pat excess surface moisture from the chops so the oil does not splatter. Heat the oil in a wide skillet over medium to medium-high heat. Working in batches without crowding the pan, fry the chops for about 2–3 minutes per side, until both sides are evenly golden. Check again that each chop remains at or above 70°C; transfer cooked chops to a clean plate.
Rest and serve Let the chops rest on the clean plate for 3 minutes, then serve hot. Discard the raw-pork marinade and do not reuse it unless it has been boiled thoroughly with the food.

Practical guidance

Practical

Nutrition per serving

Rounded estimate based on a 250 g raw boneless top-loin chop, lemon, dried herbs, measured salt and an estimated 5 g of frying oil absorbed per portion. The cut’s trim and oil uptake vary; this is not a laboratory analysis.

Practical guidance

1. Chops close to 1.5 cm thick match the source’s cut and cook more evenly than thicker steaks. 2. The measured 15-minute rest is a practical timing choice; keep the chops covered in the refrigerator while they rest. 3. Add only enough water to cover the meat. A wide pot may need less than the listed 1.5 L. 4. The simmer should be gentle. A hard boil can make the meat tighten before the final frying step. 5. Dry the cooked chops before frying to limit splatter and help them brown. 6. Fry in batches and let the oil return to temperature between batches; crowded chops steam instead of browning. 7. Refrigerate leftovers in a shallow container within 2 hours, use within 3–4 days and reheat throughout to 74°C.

Allergens and food safety

This recipe contains pork and no intentionally added major allergens. Check the labels on dried herbs and oil for additional ingredients or cross-contact information. Buy pork from a clean, trusted seller and keep it refrigerated until use. Use separate boards and utensils for raw pork, then wash hands and surfaces. Cook each chop to at least 70°C in the thickest part, as recommended by INVIMA, and verify with a clean food thermometer. Refrigerate leftovers in a shallow container within 2 hours and reheat thoroughly to 74°C.

Final notes

1: The Ministry inventory identifies this fried-chop preparation with Tunja, Boyacá, and cites the Gran Libro de la Cocina Colombiana. 2: The source gives the lemon-herb seasoning, water simmer and final fry; measured rest, water and seasoning amounts here make a practical four-portion version.

Nutrition per serving

Serving basis: 1 of 4 portions
Calories: 470 kcal
Carbohydrates: 2 g
Protein: 53 g
Fat: 26 g
Fibre: 0 g
Sodium: 900 mg

Tunja-style fried pork chops (Chuletas de cerdo)

Ingredients

Ingredients

Method

Practical

Nutrition per serving

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Antioquia baked cheese and shredded meat casserole (Fundido de queso y carne)

Santa Rosa de Viterbo lamb and root-vegetable stew (Guiso de cordero)

Antioquia pork loin and eggplant bake (Lomo de cerdo con berenjena)