Filipinos love fried food, like these Pork Chops Pan Fried, slathered in ketchup and served with white rice. There, I’ve said it. No apologies, no excuses. It is sheer comfort food and we enjoy it.
The recent storm left devastating damages to lives and homes in the east coast. Thankfully, our home was spared. Our hearts went out to those who suffered so much loss. While watching the news, I had to think fast. Our power was intermittently on and off. Neighbors around us had lost power for days and were told the outages would last for weeks.
I did my best to cook as much as I could so that food would not spoil if we lost power. And lo and behold I found 3 hefty slices of pork chops in our freezer. There wasn’t much time to prep it, so I did what we always do with Filipino food – add soy sauce and calamansi juice to flavor it.
Calamansi is the Filipino lime and though I can’t have the fresh supply here in the east coast, I resort to frozen juice which I buy from the Asian markets. It has a piercing, sweet citrusy flavor and aroma. If you mix it with soy sauce, the combination of soy and citrus is a marvelous combo that makes the pork chop extra succulent and flavorful. Marinate it for a few hours. Then while the skillet is heating up with the oil to the right temperature, dredge the chops with flour. Deep fry at the right moment and watch the chops sizzle and cook while the soy sauce-limey aromas twirl around the air. Serve it with heaps of rice and make sure to dunk the pork chops in ketchup. Once you bite into this simple pork chop dish, everything will seem alright in the world!
Pork Chops Pan Fried
- 1 to 1.5 pounds pork chops, bone-in with bone, fat trimmed; about 3 to 4 pieces
- 2 Tablespoons calamansi or lemon juice
- 1/4 cup soy sauce
- 1 teaspoon black pepper powder
- 1/2 teaspoon salt
- 1/4 cup flour
- 1/3 cup vegetable oil
- for serving :ketchup
- for serving: boiled jasmine white rice
- 1 whole onion sliced
- 2 cloves garlic minced
- Trim the fat off the pork chops. Pierce the pork chops with a fork and marinate with calamansi (or lemon) juice and soy sauce. Place in a nonreactive container, cover with a sheet of plastic and refrigerate at least 4 to 6 hours or overnight.
- When ready to cook, prepare a large skillet by adding the vegetable or corn oil. While the oil is heating up, dredge the pork chop pieces with flour, coating each piece well.
- Over medium high heat, add the floured pork chops to the skillet. Cook for 20 minutes or till the pork chops are evenly brown all over. Turn the pork chops once or twice for even cooking, at the middle of cooking time.
- When the pork chops are cooked, drain on paper towels or parchment paper to remove grease. *Note: Sprinkle the salt and black pepper powder on the fried pork chops right after pan frying them, immediately after placing them on paper towels.
- Using the same large skillet and oil, maintain the medium high heat. Add the sliced onions and minced garlic. Cook for 1 to 2 minutes till onions are semi transparent.
- Arrange the pork chops on a platter. Place the sliced onions and minced garlic on top of the pan fried pork chops. Serve hot with a cup of ketchup and boiled jasmine white rice.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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