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.

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.

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.

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.

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.

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.

Serve and enjoy your toyomansi pork chops!