Pork Chops (Pan-Fried)

I once said I don’t care to grill pork chops anymore because I could not find pork chops in the store with attached fat and the pork chops become dry but this is not grilled.  It is fried.  It is a lot better because it is more moist and still taste the same as the grilled pork chops. 

Sprinkle the chops generously with salt and black pepper and rub with crushed garlic and about 1 to 2 tablespoons of vinegar. Let stand for about 30 minutes. 

You can also put them in a large pan, cover and simmer in its own juice, turning over once in a while to uniformly get the vinegar mixture meld with the chops. Let the juice dry in the pan and add about 2 tablespoons of cooking oil if the chops do not have enough fat to melt in the pan. Brown the chops on both sides on medium heat.  

Set aside the other pre-simmered pork chops if all won’t fit in the skillet so you can fry them laying flat uncrowded and not over each other.

Dip in vinegar, crushed garlic with a little salt at the table.  Eat with white rice. 

This dish is good eaten with kamay (hand) as in Filipino style.