Filipino Fried or Grilled Pork Chop

Filipinos love to pair up Sinigang, a soup cooked in tamarind, with fried or grilled pork chop.

During my stay at my sister, Bebeng's house in Los Angeles, I had Sinigang with grilled pork during the celebration of Mama Sol's death and the fried version this past Saturday.

My sister's recipe is very simple using only five ingredients or four if you are grilling. The amounts of the ingredients are to taste. It is very forgiving so relax, it will work.

Shown below are photos I took of her cooking the fried version.

Pork chops are allowed to marinate for an hour (or more).

The pork chops are fried in oil.

My sister Bebeng frying the pork chop while boiling the Sinigang na Hipon this past Saturday. This was supposed to be our detox meal after Las Vegas derailed by the pork chop.

Here is the photo of the mouth watering result.

We love to eat the pork chop with vinegar with chile pepper as a condiment. Shown above is an array of different types of vinegar.

My plate with fried pork chop, rice and shrimp from bowl of Sinigang shown  behind the plate. Heavenly!

Below are photos of my brother in law, Bubut, cooking the pork chops in the grill.

Filipino Fried or Grilled Pork Chop

• Pork chops
• Patis or fish sauce
• Juice of lemon
• Garlic
• Black pepper
• Oil (if preparing the fried version)

Combine all the ingredients except the oil in a bowl or large zip lock bag. Marinate for one hour or overnight in the fridge.

If frying, heat the oil in large pan and fry the pork chop without the marinade.

If grilling, cook the pork chop on top of the heated grill turning the pork chop now and then till cook on both sides.

Serve with rice and side of vinegar with chili pepper.