Puerto Rican Fried Pork Chops Recipe

Rinse pork chops and remove any excess fat.
Add pork chops to a large bowl and cover with water, vinegar, lemon juice (and you can also add in the lemon itself once squeezed), and the optional salt. Let the pork chop sit for 30 minutes before draining the brine.
Pat dry the pork chops with paper towels before seasoning with sazon, adobo, garlic powder, dried oregano, black pepper, and sofrito. Cover and refrigerate for 30 minutes or up to 6 hours.
Remove the pork chops from the refrigerator and allow it to get to room temperature.
Preheat over medium high, a heavy bottom, large frying pan and fill with neutral cooking oil until the pan is filled about an inch. Heat oil to 375 degrees Fahrenheit before adding about 3 pork chops to the pan.
Fry pork chops 3-4 minutes per side or until the edges get a beautiful golden brown color before flipping. Fry pork chops until the center reaches an internal temperature of 145 degrees Fahrenheit.
Drain pork chops on a paper towel lined plate and allow it to rest for 5 minutes before serving.