Only those with high level of cholesterol will walk away from grilled pork chop.
Grilled pork chop has been a long standing menu for Filipinos. It’s probably the easiest way to prepare using pork meat. And for those who are in a hurry, the meat is immediately grilled with some salt on it.
FROM THE INSIDE:
- Have a taste of Paluan’s exotic food Uok
- Mamburao and its ginataang tuna
- Sisig by Alcaide’s Grilled Burger And More
- Kusina Ni Pedro’s savvy burong mangga
But of course, there are better ways to do this. Some would want them tender and blazing with flavor. With this, preparations will be in place. But everything will start from choosing which chop of the loin will be used.
According to thekitchn.com, “the section at the front of the loin near the shoulder, called the blade end, is the fattiest cut. Rib chops are leaner and have a large, smooth section of meat. Bone-in center-cut chops have both the loin and tenderloin, and the sirloin is from the back end and has lots of muscles.”
Preparations usually take an hour. Grilling on the other hand may require some twelve (12) minutes depending on how young the swine is from where you took your pork chops. While meat usually soften throughout the time the meat is being marinated, others would have them boiled first with water.
Meanwhile, from preparations to marinading and all the way to grilling, panlasangpinoy.com offers step-by-step procedure. All of which are intended to soften the meat and to put flavors ticking in your mouth once you have a bite of pork chop.
Let’s see how it’s done.
- 1 medium lemon or 3 pieces calamansi
- 1/2 cup soy sauce
- 4 cloves garlic crushed and minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup banana ketchup
- 1/2 teaspoon sugar
- 1 tablespoon cooking oil
- Make the marinade by combining the soy sauce, ketchup, garlic, salt, sugar, ground black pepper, and lemon juice in a bowl. Mix well.
- Arrange the pork chops in a ziploc bag or resealable plastic bag. Pour the marinade inside the bag. Let the air out and seal the bag. Place in the fridge to marinate for 5 to 8 hours.
- Separate the pork chops with the remaining marinade. Place the marinade in a bowl and then add cooking oil. Stir.
- Heat-up the grill. Grill the marinated pork chops in medium heat for 3 to 4 minutes per side while basting with the remaining marinade and oil mixture. Do this step twice and add more grilling time as needed.
By the way, these photos of grilled pork chop we’re showing here, we had them for a late breakfast at Alastre Beach Resort in Brgy. Tayamaan, Mamburao, Occidental Mindoro last July 6.