This is a very simple pan fried pork chops marinated with lots of garlic and oyster sauce. It also has a cream sauce made from milk and cornstarch. But it is better if you will use flour and made a roux by frying the flour with the used cooking oil from the fried porkchops. Then pouring it with milk and water until it becomes a thick sauce.
Honestly I made a mistake of using cornstarch and attempted to make it as a roux so instead I just combine the milk, water, used cooking oil and cornstarch first and stir it until dissolved then heat it until it becomes a thick sauce. For the side dish, the easiest to make is the sauteed frozen vegetables but you can try other side dishes like mashed potatoes or macaroni salad or invent your own side dish for this pork chops.
Pan Fried Pork Chops: A Family Favorite with a Creamy Twist
There’s something incredibly comforting about the smell of garlic and sizzling pork filling the air. Every time I make pan fried pork chops in oyster sauce, I’m transported back to my childhood in Laguna, where Sunday family lunches were a big deal. My Tito Boyet always brought a special touch to every dish he cooked, and his pork chops were no exception. It wasn’t just food—it was a family experience, the kind of meal that made you linger at the table longer than usual.
The Secret to Flavorful Pork Chops
My first attempt at this dish was based on memories of watching Tito Boyet marinate the pork with meticulous care. He believed in the power of simple, fresh ingredients. The key to this recipe is the marinade: garlic, oyster sauce, onions, black pepper, and salt. I remember asking him why he used so much garlic, and he just smiled, saying, “Garlic brings out the heart of the pork.” True enough, after letting the pork soak in this mixture overnight, the chops are infused with a rich, savory depth that’s hard to resist.
A little tip I learned from my Ate Mila is to massage the marinade into the pork. This simple technique ensures the flavors penetrate deeply, making each bite juicy and flavorful. Marinating for at least 12 hours is essential, but if you have time, three days will take the flavor to the next level.
Perfectly Pan Fried Pork Chops: Why Technique Matters
When it comes to frying the chops, medium-low heat is your best friend. Tito Boyet always said, “Patience makes the best pork,” and he was right. Frying the pork for about 5 to 7 minutes per side allows it to develop a beautiful golden crust while keeping the inside tender. Cooking over higher heat might seem tempting to speed things up, but it often leads to dry, tough meat.
After frying, we always let the pork chops rest on a strainer to drain the excess oil. This step is crucial to maintain the crisp exterior without becoming greasy. Plus, it helps keep the cream sauce light and not overly oily when paired with the pork.
Crafting the Perfect Cream Sauce for Pan Fried Pork Chops
I’ll admit, my first attempt at making the cream sauce didn’t go as planned. I tried using cornstarch as if I were making a roux, and the results were, well, less than ideal. After a quick call to Ate Mila, she shared a hack: mix the used cooking oil, milk, cornstarch, black pepper, water, and salt before applying heat. Stir until everything dissolves, then simmer it gently until it thickens. This technique works wonders, resulting in a smooth, creamy sauce that complements the savory pork chops beautifully.
For those who want to elevate the sauce further, try using flour to make a roux instead of cornstarch. Frying the flour in the pork drippings gives the sauce a nutty depth that pairs perfectly with the fried chops. Either way, the sauce transforms the dish into something more indulgent and satisfying.
Choosing the Right Side Dish
Growing up, we rarely had just one side dish with our pork chops. The easiest option is sautéed mixed vegetables—frozen veggies quickly heated in butter. But if you’re feeling a bit adventurous, mashed potatoes or a hearty macaroni salad are fantastic choices. My cousin Nina loved experimenting with sides, and her garlic mashed potatoes were a family favorite. She’d mash them with butter and roasted garlic, making them the perfect creamy partner for the pork.
You can also get creative and whip up your own side dish. Whether it’s a simple garden salad or something more elaborate, the versatility of pan fried pork chops allows endless pairing possibilities.
A Glimpse Into Pork Chop History
Interestingly, pork chops have been a beloved staple in Filipino households for generations. They likely became popular due to their affordability and ease of preparation. Marinating meat in sauces or spices has long been a part of Filipino culinary tradition, from adobo to tocino. The addition of oyster sauce in this recipe is a nod to the Chinese influence on Filipino cuisine, blending savory and sweet flavors seamlessly. It’s a perfect example of how Filipino food adapts and evolves while retaining its heart and soul.
Bringing It All Together
Cooking pan fried pork chops in oyster sauce isn’t just about following a recipe. It’s about creating memories, just like Tito Boyet did every Sunday. The aroma of garlic, the sizzling sound of frying pork, and the creamy sauce drizzled over each chop—it all comes together to make a meal that warms the heart and fills the belly.
So, next time you’re looking for a dish that’s simple yet deeply satisfying, give this one a try. Whether it’s a casual dinner or a special family gathering, these pork chops are bound to impress. Don’t forget to share your version with your loved ones—it might just become a family tradition, too.
How to Cook Pan Fried Pork Chops in Oyster Sauce
Ingredients
- 1 kilo pork chops
- 150 grams pack oyster sauce
- 1 whole head garlic minced
- 1 piece onion minced
- 1/2 tsp. ground black pepper
- 1 tsp. salt
- cooking oil for frying
- 200 grams mixed vegetables
- 2 Tbsp. butter
For the cream sauce:
- 1 to 2 Tbsp. used cooking oil from pork chops
- 3/4 cup fresh milk or evaporated milk
- 2 Tbsp. cornstarch
- 3/4 cup water
- 1/2 tsp. black pepper powder
- 1/2 tsp. salt
Instructions
How to Cook Pan Fried Pork Chops in Oyster Sauce
- Combine garlic, oyster sauce, onion, black pepper and salt in a tupperware container or mixing bowl. Mix until well incorporated.
- Put the pork chops in the container and rub each slices with the marinade mixture until all the porkchops are coated.
- Cover the container and marinate overnight to 3 days in the refrigerator.
- To cook the pork chops, just fry it until golden brown for 5 to 7 minutes in medium-low heat.
- When cooked, remove from pan and put in a strainer to drain excess oil. Serve with cream sauce and mixed vegetables as side dish.
- To make the cream sauce: combine 2 Tbsp. of used cooking oil from the pork chops, milk, cornstarch, black pepper, water and salt in a saucepan.
- Stir until the cornstarch is dissolved. Put the saucepan in a stove and turn on heat. Stir until the sauce is thick and simmer for 1 to 2 minutes then turn off heat.
- To cook the mixed vegetables: Heat butter in a pan and saute the frozen mixed vegetables for 3 minutes or until the veggies are cooked.
Video
Notes
Cooking Tips:
Perfectly Marinate for Flavor
For the best flavor, marinate the pork chops overnight or up to 3 days. This allows the flavors to penetrate the meat fully, resulting in a more flavorful dish.Achieve a Golden Crust
To achieve a golden crust on your pork chops, ensure that the pan is hot before adding the chops. Fry them on medium-low heat for 5 to 7 minutes per side, or until they are golden brown and cooked through.Make a Creamy Sauce
For a creamy sauce to accompany your pork chops, use a roux made from flour and the used cooking oil from the pork chops. Fry the flour in the oil until it is golden brown, then slowly add milk and water until the sauce thickens.
