Golden Breaded Porkchop

Description:
I got this recipe from Del Monte Kitchenomics and it was simply called PorkChop "Pambaon" which for me is too plain a name for a dish that's so good and wonderful. The porkchops are flavorful because of the marinade and they are crunchy and delightful because of the breading, I am sure this will be a hit.

Ingredients:
1 kilo pork chops
1 egg, lightly beaten
1 cup bread crumbs (I used the Japanese style breadcrumbs.)

Marinade:
1/2 cup Del Monte Tomato Sauce
2 Tbsp. soy sauce
4 cloves garlic, crushed
3 Tbsp. cane vinegar
2 tsp. rock salt
1/2 tsp. black pepper

Directions:
Combine all the ingredients for the marinade and marinate pork chops for at least two hours (I did it overnight) in the refrigerator in a covered container.
Place pork chops including the marinade in a wok or stock pan. Cover and let simmer until dry, being careful not to burn the chops.
Dip each piece in egg, then roll in bread crumbs.
Pan-fry until both sides of pork chops are golden brown.

Pan-grilled Herbed Pork Chops

Description:
This is now my favorite pork chops recipe- it's juicy, flavorful, tender and so easy to make. The secret is marinading the chops in brine prior to cooking it. We really loved it, including the kids, who really had no trouble eating the meat since it's tender, juicy and yummy. I guarantee it :)

Ingredients:
4 pieces (3/4 inch thick) pork chops, around 120 g a piece
Salt and pepper to taste
McCormick Italian Seasoning Herbs, around 1-2 Tbsps.
2 Tbsps. extra-virgin olive oil

Brine Solution:
1.5 cups water
3 Tbsps. brown sugar
1 Tbsp. table salt



Directions:
Combine all ingredients for the brine solution; mix until sugar and salt dissolve. Pour solution in a zip lock/ food grade plastic bag. Add in chops, seal the plastic, and marinade in the refrigerator for one (1) hour.

Drain the chops (throw out the brine solution) and dry with paper towels.
Set aside.
Mix together salt (not too much), pepper, herbs and olive oil. It will look like paste. Rub this paste on both sides of the chops. Leave for about 30 minutes for the meat to absorb the flavor.

Heat up a grill pan until very hot. Sear in chops (no need to put oil), around 3 minutes per side.

Serve right away and enjoy!

I married the Grill King!

My ahia gave us this McGrill Griller so we can grill on top of the stove. This is a cool Filipino invention!

Brandon and I had a most wonderful night :) Both of us were busy in the kitchen... actually, Trixie too!. Brandon was in charge of the pork chops while I baked some corn muffins and vegies as side dishes. The result--- a really delish dinner! Brandon's pork chops were so flavorful, juicy and tender that Trixie effortlessly ate almost the whole pork chop! Best pork chops I've eaten, actually. (Way, way better that Italianni's!) I was also happy with the corn muffins--- finally, I was able to make corn muffins that I am really proud of! This is because I've had terrible, terrible corn muffins before. We are both indebted to "The New Best Recipe" cookbook which I now declare the best cookbook in the world!!! And I also declare my hubby Brandon as the Grill King!!!