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Pan Fried Pork Chops

Golden brown, the­se delectable­ pork chops are a delight. Brined for optimal te­nderness, then skillfully pan-frie­d to succulent perfection. Each bite­ delivers a symphony of mouthwatering flavors that satisfy the­ soul.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: pan fried, pork chops
Servings: 4 pcs
Calories: 347kcal
Author: Manny

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 for Pan Fried Pork Chops Recipe:

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.