Valle Verde Country Club’s crowd-favorite porkchops, now at your home. Marinated in toyomansi and liquid seasoning, served with rice, buttered vegetables, and a taste of Sunday nostalgia at VVCC.
Members of Valle Verde Country Club know how iconic their porkchop is. Thick-cut chops marinated in a blend of soy sauce, calamansi, and liquid seasoning, then pan-fried until the edges are crisp and the center stays juicy. The marinade adds a tangy and savory flavor that separates these chops from typical home-cooked versions.
The key to getting them right is timing. Let the chops marinate for at least an hour so the flavors penetrate the meat, then fry over medium heat.
Valle Verde-style porkchops are always served with plain rice and lightly buttered vegetables. A small dish of sawsawan completes the plate.
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.
Get the right thickness of chops. Choose a pork chop that’s at least ½ inch thick with a 1cm fat cap.
Pat the chops dry before frying. Excess moisture creates steam and prevents a good golden crust.
Don’t overcrowd the pan. Cook in batches so the pan stays hot and the chops brown instead of steaming.
Adjust saltiness to taste. If the marinade feels too strong, add a splash of water to mellow it out.
Watch your heat. Medium-high is enough; if the chops brown too quickly, lower the heat to avoid bitterness.
Render the fat cap. Sear the fatty edge for 30–40 seconds so it melts slightly before cooking each side.
Mind the thickness. Thinner chops cook faster; thicker ones may need an extra minute or two.
Marinating overnight? Reduce the calamansi a bit so the pork doesn’t “cook” in the acid and turn mushy.
Use a thermometer. Aim for 63°C for juicy and 71°C for well-done pork chops.
A little pink is okay. As long as the center hits 63°C, it’s safe to eat—just like medium steak—and results in a more tender, juicier chop.
