Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Honey Garlic Pork Chops
Crispy fried pork chops tossed in a buttery honey garlic glaze with a hint of chili. Served hot and perfect with sinangag or a cool cucumber salad.
Instructions
- Make the brine by boiling 1/2 quart of water. Add salt, peppercorns, bay leaves, and sugar. Stir well, turn off the heat, then add ice cubes and the remaining water.
- Brine the pork chops for 35 minutes. Drain and pat dry with a paper towel.
- Season pork chops with paprika and garlic powder. Add the beaten egg and toss to coat. Dredge each chop in the cornstarch and flour mixture.
- Warm up cooking oil in a pan. Fry the pork chops until both sides are golden brown and crispy. (Optional: Double fry for extra crispiness.)
- For the glaze: Melt butter in a pan. Add garlic and sauté until lightly browned.
- Mix in chili flakes and honey. Stir well.
- Pour in apple cider vinegar and water. Let boil and simmer until reduced by half.
- Season with onion powder, garlic powder, salt, and black pepper.
- Toss the fried pork chops in the glaze until fully coated. Transfer to a serving plate and enjoy with rice.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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