My Toyomansi Pork Chops Recipe

If there's one thing I've learned from my years of cooking, it's that food doesn't have to be complicated to be delicious. Take my toyomansi pork chops, they're juicy, flavorful, and amazing, yet all they need is a simple marinade of soy sauce, calamansi, garlic and pepper.

The hardest part about making these pork chops for lunch is waiting for them to marinate. Try it!

My Ingredients

• 6 center-cut pork loin rib chops, bone-in and about ½-inch thick
• ¼ teaspoon pepper
• ½ cup soy sauce
• ¼ cup calamansi juice (this is non-negotiable!)
• 4 cloves garlic, minced
• Canola oil for cooking

How I Make My Toyomansi Pork Chops

1. First, I rinse my pork chops and pat them completely dry. Then I season them with pepper. If the chops have a thick band of fat, I make small slits to prevent curling during cooking.
2. I then make my marinade. In a bowl, I combine soy sauce, calamansi juice, and minced garlic. This creates that perfect salty-sweet-tangy flavor combination that makes toyomansi so delicious.
3. I add the pork chops to my marinade, massaging it onto the meat to ensure every surface is coated. I cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, but up to 4 hours for maximum flavor.
4. In a pan over medium-high heat, I heat oil until it's hot but not smoking. The right temperature is important for getting that perfect sear without overcooking.
5. I drain the pork chops well, discarding the marinade, then add them to the hot oil in a single layer. I cook for 2-3 minutes until nicely seared, then flip and cook for another 1-2 minutes.
6. I remove the chops from the pan and let them rest for 2-3 minutes before slicing. This allows the juices to redistribute, keeping the meat incredibly juicy.
7. Serve and enjoy your toyomansi pork chops!

My Personal Tips

• Use bone-in chops. They stay juicier and don't overcook as quickly.
• Don't substitute lemon or lime for calamansi.
• Don't marinate too long. The acids can break down the protein and affect texture.
• Always marinate in plastic or glass, never metal containers.
• Cook on medium-high heat and don't overcrowd the pan for proper searing.
• Let the chops rest before slicing. This creates juicy meat.
• If you can't find calamansi, use a mix of orange and lemon juice as a substitute.

Related

Looking for other recipes like this? Try these:

My Toyomansi Pork Chops Recipe

My toyomansi pork chops are bone-in pork chops marinated in soy sauce, calamansi juice, and garlic, then pan-fried until perfectly seared and juicy.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 6 minutes mins

Total Time 41 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 6 center-cut pork loin rib chops bone-in and about ½-inch thick
• ¼ teaspoon pepper
• ½ cup soy sauce
• ¼ cup calamansi juice (this is non-negotiable)
• 4 cloves garlic minced
• Canola oil for cooking

Method

 

1. First, I rinse my pork chops and pat them completely dry. Then I season them with pepper. If the chops have a thick band of fat, I make small slits to prevent curling during cooking.
2. I then make my marinade. In a bowl, I combine soy sauce, calamansi juice, and minced garlic. This creates that perfect salty-sweet-tangy flavor combination that makes toyomansi so delicious.
3. I add the pork chops to my marinade, massaging it onto the meat to ensure every surface is coated. I cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, but up to 4 hours for maximum flavor.
4. In a pan over medium-high heat, I heat oil until it's hot but not smoking. The right temperature is important for getting that perfect sear without overcooking.
5. I drain the pork chops well, discarding the marinade, then add them to the hot oil in a single layer. I cook for 2-3 minutes until nicely seared, then flip and cook for another 1-2 minutes.
6. I remove the chops from the pan and let them rest for 2-3 minutes before slicing. This allows the juices to redistribute, keeping the meat incredibly juicy.
7. Serve and enjoy your toyomansi pork chops!

Notes

• Use bone-in chops. They stay juicier and don't overcook as quickly.
• Don't substitute lemon or lime for calamansi.
• Don't marinate too long. The acids can break down the protein and affect texture.
• Always marinate in plastic or glass, never metal containers.
• Cook on medium-high heat and don't overcrowd the pan for proper searing.
• Let the chops rest before slicing. This creates juicy meat.
• If you can't find calamansi, use a mix of orange and lemon juice as a substitute.

Tried this recipe?Let us know how it was!