Pinoy pork chop made better by marinating the meat in soy sauce, calamansi, and liquid seasoning, then pan-fried until golden brown. Crispy, juicy, and perfect with rice.
Pork chops are an easy choice when you can’t think of an ulam, but they can get boring. A quick mix of soy sauce, calamansi, and liquid seasoning changes that.
Marinate the meat for an hour, then fry until the edges turn golden and the center stays juicy. It only takes a few minutes—you’ll smell it and hear it sizzling, and you’ll know it’s ready.
Serve with sawsawan and a side of buttered vegetables—rice is non-negotiable.
Marinate the pork: In a bowl, whisk together soy sauce, liquid seasoning, calamansi juice, and pepper. Add the pork chops and coat them evenly. Let them marinate for at least 1 hour, or overnight for a deeper flavor.
Fry the pork: In a large skillet, pour in a thin layer of oil and heat over medium-high. Add the pork chops and cook until golden brown and cooked through, about 4–5 minutes per side.
Rest the meat: Transfer the pork chops to a plate and let them rest for 5 minutes.
Serve: Plate the pork chops with rice, sawsawan, or a side of buttered vegetables.
