"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, May 31, 2009

Pan-Fried Pork Chops

 


No embellishments except for salt and pepper to taste, and the olive oil used to grease the pan for frying. Although hubby likes pork tocino, he also loves the pure pork taste, ONLY when it is home-raised pork. He never likes the ones coming from the grocery store except when it is the smoked pork chops.

Easy to prepare, I sprinkled the salt and pepper to both sides of the pork chops, let them sit on a plate while I heated the pan up.

I heated the griddle on medium (#6) for about 5 minutes then sprayed with olive oil and placed the chops. I cooked one side for 2 minutes, flipped, turned heat to medium low (#4), covered the chops and cooked for 3-4 minutes more (or until juices run clear).

I served them to hubby with boiled potatoes and broccoli. He savored every bite with his eyes closed.

I ate mine with fried rice, and dipped in vinegar with garlic and jalapeno pepper. (drool!)
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3 comments:

  1. I have a problem cooking porkchops, hindi nagiging crispy at laging naalis yung juices tapos maputla ang kulay :D This one looks perfectly cooked, pati ang kulay!

    ReplyDelete
  2. Mirage, baka kelangan mo pang initin maigi yung pan bago mo ilagay yung pork chops?

    ReplyDelete

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