Pinoy Fried Pork Chop

Pinoy Fried Pork Chop. This is the simplest Pinoy version of fried pork I ever know, fresh pork are just rub with salt nothing else and fried to perfection the Pinoy way. I would highly recommend it if you have access to really fresh pork or pork chop, and do not over fry, most Pinoy would tend to overcook their meat, we do not want our fried pork chop as stiff as a cardboard. Pork fried just the right doneness will keep the pork tender and retain the flavors.

The fried pork is served with chopped tomatoes and some chopped onions. For some added kicks chop chili may be added to the tomato and onion salsa. You may wish to add some salt only on the tomato and onion dip but that is not necessary since the meat is already seasoned with salt. There is actually no need for a recipe for this dish but for the benefit of those who are learning how to cook here’s how I cooked it.


Ingredients.

1/2 kilo pork chop, about 2 to 3 pieces.
2-3 medium size tomato, coarsely chopped
1 small size onion, chopped
1-2 chili chopped, optional
salt
cooking oil


Cooking procedure:

Dash the pork chop with salt to taste, let stand for 5 to 10 minutes. In the meantime mix the chopped tomatoes and onion in a big bowl, mix the chopped chili if using. Season with salt to taste. Chill in the refrigerator until ready to serve. Heat generous amount of cooking oil in a deep frying pan, when the oil start to smoke fry the pork chop in batches for 2 to 3 minutes (or it start to sear) at each side in batches. Remove from the frying pan and drain excess oil in kitchen towels. Slice the fried pork chop and arrange in a serving platter with the chopped tomatoes and onions.


See other related pork chop recipe:

Pork Chop with Mushroom Sauce
Pineapple Glazed Pork Chop with Ginger Sauce
Breaded Pork Chop
Pritong Pork Chop / Fried Pork Chop
Inihaw na Baboy