Toyomansi Pork Chops Recipe by Minda
Cooking Instructions 1 Rinse the pork chops and pat dry. Season with pepper to taste. In a bowl, combine soy sauce, calamansi juice, and garlic. 2 Add pork chops, massaging marinade onto meat. Cover with film (or transfer into a resealable bag) and marinate in refrigerator for at least 30 minutes or up to 4 hours. In a pan over medium-high heat, heat oil until hot but not smoking. 3 Drain pork chops well, discarding marinade. Add to hot oil in a single layer and cook for about 2 to 3 minutes or until nicely seared. Turn to the other side and continue to cook for another 1 to 2 minutes or until nicely seared and a thermometer in the center reads 145 F. 4 Remove from pan and let rest for about 2 to 3 minutes before slicing. Serve with rice, share and enjoy. 5 #mindaskitchen - - 1 Rinse the pork chops and pat dry. Season with pepper to taste. In a bowl, combine soy sauce, calamansi juice, and garlic. 1 Rinse the pork chops and pat dry. Season with pepper to taste. In a bowl, combine soy sauce, calamansi juice, and garlic. 2 Add pork chops, massaging marinade onto meat. Cover with film (or transfer into a resealable bag) and marinate in refrigerator for at least 30 minutes or up to 4 hours. In a pan over medium-high heat, heat oil until hot but not smoking. 2 Add pork chops, massaging marinade onto meat. Cover with film (or transfer into a resealable bag) and marinate in refrigerator for at least 30 minutes or up to 4 hours. In a pan over medium-high heat, heat oil until hot but not smoking. 3 Drain pork chops well, discarding marinade. Add to hot oil in a single layer and cook for about 2 to 3 minutes or until nicely seared. Turn to the other side and continue to cook for another 1 to 2 minutes or until nicely seared and a thermometer in the center reads 145 F. 3 Drain pork chops well, discarding marinade. Add to hot oil in a single layer and cook for about 2 to 3 minutes or until nicely seared. Turn to the other side and continue to cook for another 1 to 2 minutes or until nicely seared and a thermometer in the center reads 145 F. 4 Remove from pan and let rest for about 2 to 3 minutes before slicing. Serve with rice, share and enjoy. 4 Remove from pan and let rest for about 2 to 3 minutes before slicing. Serve with rice, share and enjoy. 5 #mindaskitchen - - 5 #mindaskitchen - - More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Broccoli and Beef 🥩 Crispy Tofu - Oven Baked 🌶️ California Farm Tandoori Marinade Egg French toast keto Broccoli and Beef 🥩 Crispy Tofu - Oven Baked 🌶️ California Farm Tandoori Marinade Egg French toast keto Scones Banana Chocolate Cake Hearty chakalaka Macaroni Egg French toast keto California Farm Tandoori Marinade Warm Sweet Potato and Lentil Salad California Farm Tandoori Smoked Chicken in Airfryer Roast chicken Chicken karahi Scones Banana Chocolate Cake Hearty chakalaka Macaroni Egg French toast keto California Farm Tandoori Marinade Warm Sweet Potato and Lentil Salad California Farm Tandoori Smoked Chicken in Airfryer Roast chicken Chicken karahi