Posted in Home Cooking

In Which the Blogger Takes a Different Approach to Pork Chops…

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These piggies are garlicky and richly flavored

Say this about pork chops: they’re easy to prepare if you’re pressed for time and everyone’s hungry.  Just some salt and pepper, fry them in a mix of oil and butter or slap them on a grill, and you are good to go.  Sometimes, they get dipped in batter or coated with breadcrumbs and deep-fried.  It does get rather boring, though, if you prepare them the same way over and over and over again.

Not to fear: there is a solution to keep your chops from getting the chop (so to speak!).  These are what I call my salpi-chops.  This dish is so named because some of the ingredients are the same as those for my beef salpicao: salt, pepper, garlic, an amazing sauce, and some butter.  The only difference is that these chops aren’t flash-fried and doused with the sauce.  Instead, the chops are first parboiled then quick-braised in the sauce to make sure that the meat is tender and flavorful.

Salpi-Chops

  • 3 thick-ish bone-in pork chops
  • 6 cloves garlic, crushed, peeled, and finely minced
  • 2 teaspoons cracked black pepper
  • 1 teaspoon rock salt
  • 1 tablespoon sesame oil
  • 1-1/2 cups water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons butter

Bash the chops with a metal or wooden meat-mallet until slightly flattened and tender.  Rub with the salt, pepper, sesame oil, and half the garlic.  Place in a covered dish and leave to marinate for an hour or overnight in the fridge.

Brown the chops on both sides in a non-stick pan.  Pour in 1 cup of the water and bring to a boil over medium heat; cook for 15 – 20 minutes or until the chops are tender and the liquid in the pan has almost completely evaporated.  Add the remaining garlic and cook for a couple of minutes.  Add the Worcestershire, soy, and oyster sauces to the pan and toss the chops to coat them well with the sauce; cook an additional 2 minutes.  Deglaze the pan with the remaining water, scraping deposits off the bottom of the pan with a wooden or teflon spoon.  Bring to a boil and cook until the sauce has reduced and thickened.

Remove the chops from the pan and add butter to the sauce.  Stir until the butter has melted and is well-incorporated into the sauce.  Put the chops back in and cook an additional minute.  Serve with either plain rice or hot fettucine noodles tossed with some butter and chopped fresh parsley.

Serves 4.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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