Recipe: Fried Pork Chops

I don’t often put recipes on this little blog here, but I thought that I should share this one since it’s one of our favorites.

Growing up {and to this day} my grandfather always made the best food. He’s from the Philippines and my grandmother is Puerto Rican and Cuban, so we always had a very delicious food every time we went to their house. My grandfather is the type of person that will make white rice with everything, from fricassee to meatloaf.

Fried pork chops were always a favorite for my brother and I. I don’t get to see my grandparents as much as I wish I could anymore, but I can at least make food that reminds me of them! I’ve attempted a few things, but fried pork chops always turn out great. They’re definitely a comfort food for us.

 

  

 

Fried Pork Chops

Note: I cut these pork chops from a rather large pork loin. I’ve never done that before, but it turned out great! I could cut the pork chops into the size I wanted, and I still have enough of the loin roast to make two more meals. I’m planning on making a stuffed pork loin with fennel and celery on Sunday. I’ll let you know how that one goes too.

1. Marinate thin cut pork chops in soy sauce and garlic powder for at least an hour.

2. Heat two tablespoons of neutral frying oil {I use canola}.

3. Place pork chops into oil and fry on each side for three to five minutes each, or until golden brown and cooked through.

4. Serve with white rice and a mix of equal parts soy sauce and white vinegar {put into a bowl and dip on the side}.

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Bok Choy

We got bok choy in our CSA box this week. I thought it would go well with the pork chops, and I was right!

1. Trim the bottoms off the bok choy {I used two bunches for two people, but we probably could have used more} and rinse the stems until clean.

2. Heat two tablespoons of neutral frying oil {again, I used canola} in a skillet with a lid.

3. Sautee chopped garlic, ginger, and red pepper flakes for about a minute {I don’t measure things, eyeball it…}.

4. Add the bok choy and stir until it’s coated. Cook for two minutes.

5. Add about a teaspoon of soy sauce and a teaspoon of water and cover. Cook for another two minutes.

6. Uncover and cook for an additional two minutes.

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Tips for Cooking White Rice

Obviously, I make white rice a lot. Case in point: we have gone through four 20 lbs. bags of rice since moving into our apartment a year and a half ago…

1. If you don’t have a rice cooker, go get one. Really.

2. Rinse your rice, four or five times {rinse, drain, rinse, drain, repeat as necessary}.

3. Don’t measure the water. Add enough cold water so that when you place your middle finger into the water and touch the top of the rice, it comes to your first knuckle.

{That last tip is thanks to my stepdad. He’s a rice making genius.}

Voila! Perfect rice!

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If you try any of these, let me know! I want to know how well my recipes actually work…

Happy cooking!