Serving: 1 g | Calories: 392 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 37 g | Saturated Fat: 30 g | Sodium: 2202 mg | Potassium: 61 mg | Fiber: 1 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 11 mg | Iron: 1 mgĭid 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. Once you bite into this simple pork chop dish, everything will seem alright in the world! Serve it with heaps of rice and make sure to dunk the pork chops in ketchup. Deep fry at the right moment and watch the chops sizzle and cook while the soy sauce-limey aromas twirl around the air. Then while the skillet is heating up with the oil to the right temperature, dredge the chops with flour. 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.
It has a piercing, sweet citrusy flavor and aroma. 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.Ĭalamansi 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. And lo and behold I found 3 hefty slices of pork chops in our freezer. I did my best to cook as much as I could so that food would not spoil if we lost power. Neighbors around us had lost power for days and were told the outages would last for weeks. While watching the news, I had to think fast. Our hearts went out to those who suffered so much loss.
The recent storm left devastating damages to lives and homes in the east coast. It is sheer comfort food and we enjoy it. Filipinos love fried food, like these Pork Chops Pan Fried, slathered in ketchup and served with white rice.
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