This is a tasty and juicy fried pork chop that is easy to prepare and to cook. Compared to other fried pork chops, this one is tender and not tough because it was soaked in brine solution consisting of water, salt, peppercorns, garlic, bay leaves, patis and lemongrass. The lemongrass is I think one of the secret ingredient in making a brine solution for meats because it rid of the gamy taste or “lansa” which ruins most of the meat dishes. And adds as distinct flavor to the meat. Just don’t over cook the pork chops so it will retain its juiciness and flavor.
A Mouthwatering Indulgence: Perfectly Cooked Pork Chops
Savor the delectable flavors of pan-fried pork chops, a culinary delight that seamlessly blends simplicity and richness. This recipe stands apart with its tender texture and juicy taste, achieved through a meticulous brining process. Embark on a journey to elevate your culinary skills and create a dish that will tantalize your taste buds.
The Secret to Tenderness: Mastering the Brining Technique
Brining is the key that unlocks the tender and flavorful essence of your pork chops. The brine, a harmonious blend of water, salt, peppercorns, lemongrass, garlic, bay leaves, and patis, not only infuses the meat with a symphony of flavors but also tenderizes it to perfection. Lemongrass plays a pivotal role in neutralizing any gaminess often associated with pork, bestowing the dish with a distinct and delightful flavor profile.
Enhancing Flavor Through Brining
To commence the process, place the pork chops in a lidded container and submerge them in the brine solution. Allow the meat to soak for a minimum of four hours, but for optimal flavor infusion, it’s recommended to let them brine overnight. The extended exposure enables the flavors to thoroughly permeate the pork. Once brined, remove the chops from the solution and let them drain in a colander. Afterward, meticulously pat them dry using paper towels.
Marinating: A Flavorful Fusion
Next, craft a marinade by combining sugar, soy sauce, and vinegar. Generously brush the pork chops with this flavorful mixture, ensuring even coverage. Allow them to marinate for an hour, as this step not only enhances the taste but also contributes to tenderizing the meat further, resulting in a delectable, melt-in-your-mouth texture.
Preparing Delectable Pork Chops
To achieve a scrumptious pork chop dish, warm a skillet over medium-high heat and drizzle a modest amount of oil. Carefully sear the pork chops, allowing them to develop an appetizing golden-brown hue on both sides, approximately 5 minutes per side. Exercise caution to prevent overcooking, as this could render the chops tough and dry. The objective is to cook them just enough to preserve their succulent juiciness and tantalizing flavor.
Serving Suggestions for a Satisfying Meal
Present these pan-fried pork chops alongside your preferred dipping sauce and steamed rice for a satisfying and delectable meal. The harmonious blend of tender pork chops and flavorful marinade is certain to tantalize your taste buds, leaving you yearning for more of this mouthwatering creation.
Wrap-Up
Pan-seared pork chops make a straightforward yet delightful meal, fit for any gathering. Following the steps, brining the meat beforehand, ensures succulent, flavor-packed chops. Tender and juicy, they’ll please the whole crew. Whip up this recipe soon and savor a delicious dish everyone can get behind.
Pan Fried Pork Chops
Ingredients
- 4 pcs pork chops
Brine solution:
- 1 liter water
- 1 Tbsp. salt
- 1 tsp peppercorn
- 2 stalks lemongrass tied into a knot
- 1/2 head garlic crushed
- 3 pcs bay leaves
- 1 tsp patis
Marinade sauce:
- 1 tsp patis
- 1/4 tsp pepper
- 1 tsp brown sugar or honey
- 1 Tbsp soy sauce
- 1 Tbsp cooking oil
- 1 tsp Worcestershire Sauce
Instructions
How to cook Pan Fried Pork Chops:
- Wash and drain the pork chops. Score the skin and fat of the pork chops about one inch distance apart.
- This will prevent the pork chops from curling during frying. Set aside in a cool place.
- Make a brine by combining water, salt, peppercorn, lemongrass, garlic, bay leaves and patis in pot.
- Put in a stove and bring to a boil. Simmer for 5 minutes and let it cool.
- Put the brine solution in a container with a lid and combine the pork chops and the brine solution.
- Brine the pork for at least 4 hours or overnight which is better.
- Remove the pork from the brine and put on the a colander to drain.
- Dry the pork chops using paper towels. Then combine the marinade mixture and mix until the sugar is dissolved.
- Brush the pork chops with the marinade mixture and marinate for an hour.
- Then fry the pork chops until brown or at least 5 minutes on each sides.
- Just don't overcook so the meat will not be tough and to retain its juiciness.
- Serve with your favorite dipping sauce and steamed rice.
Video
Notes
Cooking Tips:
1. Brine for Tender Juiciness Soaking the pork chops in a saltwater solution, combined with aromatic ingredients like lemongrass and garlic, helps make the meat more tender. It also allows the flavors to infuse into the pork. Make sure the chops are fully covered in the brine solution. For best results, let them soak for at least 4 hours or preferably overnight. 2. Pat Dry Before Frying Once the pork chops have finished brining, use paper towels to pat them dry. Removing excess moisture is crucial for achieving a crispy exterior when frying the meat. 3. Don't Overcook For juicy, tender pork chops, cook until just done. Avoid excessive heat, as it can lead to dry, tough meat. Aim for an internal temperature of 145°F (63°C), measured by a meat thermometer. This ensures safety without sacrificing moisture. Brown the exterior while maintaining a succulent interior – the perfect balance of flavor and texture.
