Pan Fried Pork Chops

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.

This is a recipe of pan fried pork chops.

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

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.

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