Pritong pork chop (filipino fried pork chop)

Main Dish
4 servings
15 min
1 hour
Very Easy




  • It could be simply seasoned with salt and pepper and carefully marinated with several seasonings and spices and then either grilled or barbecue usually prepared fried.
  • Basically, pork chop cut in the Philippine market comes from the pork rib roast or pork loin or pork loin center cut pieces of the United States.
  • Instead of roasting or cooking whole, however, it is further cut to more parts between the ribs and cooked and served individually.
  • To cook the dish we need about 500g of pork chop, about four slices. Meat should be thoroughly washed and drained.
  • Soy sauce 3 teaspoons, 2 teaspoons Calamansi or calamondin or extract of lemon juice, 1/2 teaspoon pepper, 2 garlic gloves, chopped and brown sugar 1/2 teaspoon. In addition, we will need about 1 cup vegetable oil for frying.
  • This is not easy flat fuzz. In a bowl instead of mixing pork chop pieces properly washed and drained.
  • Add all marinade ingredients and mix until well coated meat is with all the ingredients.
  • Place the refrigerator and marinate for at least an hour during the night if you have time for the best outcome.
  • Turn the meat several times during the process to ensure the same infusion chops in the marinade.
  • Heat about 1 cup vegetable oil in a medium saucepan. When the oil is already hot, cook the pork chops marinated in two batches.
  • Fry each side until golden brown and the edge are slightly crispy but still juicy inside.
  • Continue frying the last batch. Drain properly cooked meat in paper towels and transfer to a serving dish.
    Serve with lots of cooked steamed rice and some tomato slices on the side.

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