These crispy, fried pork strips are so delicious and have a Puerto Rican flair! These are inspired by the way my mother-in-law makes them, but a paleo version.
Cassava is by far my favorite flour for frying. It sticks well and doesn’t burn quickly, instead it gets a very nice golden, crispy brown. It has a very nice taste and texture when finished as well.
I currently am using this brand from Amazon, and while any paleo flour is more expensive than regular white or wheat flour, this is currently the cheapest I’ve seen for Cassava flour on Amazon.
These are best served with Puerto Rican cauli-rice or white rice. They also pair deliciously with BBQ or Ranch dip!
- coconut oil for frying
- 4-5 boneless pork chops
- 2 eggs
- 1/2 cup cassava flour
- 1 tbsp. sazon season
- Heat oil in a pan over medium heat for frying.
- Scramble the eggs in a bowl and set aside. In a separate bowl, mix the flour and seasoning together.
- Chop the pork chops into half inch strips.
- Dredge the strips in the egg, and then into the flour mixture.
- Place as many strips as will fit into the fry pan in a single layer. Cook for about 3 minutes per side, or until golden brown and crispy all around. Remove to a platter and sprinkle more sazon if desired.
- When removing chuletas from the pan, clean the pan or add more oil if necessary for the remaining chuletas. Serve warm!