Pork chop is one of those food we always have when we were growing up. My mom would always buy pork chops everytime she goes to the market. She has only one way of cooking it, fried. She would marinate it with 7-up, calamansi (calamondin) and soy sauce overnight.
I have tried different pork chop recipes but I still love my mom’s recipe. The only thing I have changed is to coat the pork chops with tapioca starch before frying it. It is and will always be our family’s all time favorite dish.
I like to add a mango salsa that goes great with the pork chops.
- 4 pieces pork chops
- Juice of half a lemon
- 3 tablespoons soy sauce
- 1 can 7-up
- Tapioca starch
- oil for frying
- Prepare the chops by making two midway slits on each piece (this process will ensure even cooking when frying). Click here to see how it's done. Sprinkle with salt.
- Put chops on a shallow dish (or in a large Ziploc bag). Add lemon juice, soy sauce and 7-up. Cover with plastic wrap and refrigerate overnight.
- Drain and dry thoroughly with paper towels.
- Coat with tapioca starch and fry until golden brown on both sides.
- Serve with steamed rice and mango salsa.
- 1 diced tomato
- 1/3 cup diced mango
- 1 tablespoon diced red onion
- 1 tablespoon chopped cilantro
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- Combine all ingredients and serve.