Pork Chop Steak with Calamansi and Soy Sauce

Dinner doesn’t get easier than this Pork Chop Steak with Calamansi and Soy Sauce. The big fat pork chop slices were marinated then pan seared quickly. Once the calamansi-soy sauce blend was poured into the pan at the end of frying, the sharp citrus aroma and flavors were irresistible.

Calamansi, the Filipino lime offers an appealing, Asian flavor to any meal. If you can’t find it in Asian stores, substitute with Meyer lemons and the dish will be just as good. This recipe was adapted from the cookbook “Celebrating 100 Years of Cooking with Nestle” (Manila, Philippines). With thanks to Sandra Puno, Director of Communications, Nestle Philippines Inc. Serves 2 to 4.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Pork Chop Steak Calamansi Soy Sauce

Servings: people

Calories: 54kcal

Author: Asian in America recipe

Ingredients

2.5 pounds pork chops, bone-in about 2 to 3 pieces
2 cloves garlic minced
1 whole onion sliced
1/4 cup soy sauce
1/4 cup plus 1 Tablespoon for marinating and sauce (use frozen concentrate if fresh not available, find in Asian markets) calamansi juice, the Filipino lime
1/2 cup organic chicken or beef broth
2 teaspoons divided, use 1 teaspoon for marinade Maggi seasoning
1/4 cup for pan frying vegetable or corn oil
1 teaspoon salt
1 teaspoon ground black pepper
for serving boiled white rice

Instructions

Marinate the pork chop with salt, pepper, a tablespoon of calamansi juice, 1 teaspoon Maggi seasoning and minced garlic. Place in a non reactive bowl, cover with plastic wrap and refrigerate for 4 to 6 hours.
Using a large skillet, over medium high heat, add the vegetable oil. Saute the onions for 2 minutes till transparent. Remove the onions from the pan and set aside for later.
Add the marinated pork chops to the same skillet. Pan fry on each side for about 8 to 10 minutes, turning them around so that all sides of the pork chop cook evenly. Remember that pork needs to be cooked thoroughly and completely for health and safety reasons. To test, pierce the pork chop with a fork to check if it is well done.
In a separate small bowl, mix the calamansi, soy sauce, Maggi seasoning and broth. At the last 2 minutes of cooking, pour this over the pork chops in the skillet. Let the sauce come to a boil, then turn heat off. Serve the pork chops, garnished with the onions, over boiled white rice. Drizzle some of the sauce on top of the chops and sliced onions.
Cook’s comments: Calamansi is the Filipino lime. It grows abundantly in the Philippines and is easily available. In the States, the calamansi grows and flourishes in warmer states. In my case, they are expensive in the east coast and I resort to using frozen calamansi, a cheaper alternative found in Asian groceries, freezer section. If desired, substitute with Meyer lemons and the flavors are just as fantastic.
Disclosure: I was not paid to review the cookbook or any brand mentioned in this post. The book was a gift.

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Nutrition