I needed dinner quick so I thought of this Pork Chop Steak with Calamansi and Soy Sauce. There was no time to think about it. It was one of those days that went on a fast pace and before I knew it, time had eluded me again. Running to the freezer, I took out the first thing I saw – pork chops and the canister of frozen calamansi. Why not? I knew that if I added some soy sauce to the calamansi, then I’d have a sauce flavor similar to the Filipino Bistik (beef with soy sauce and calamansi) which I often cook. After a marinating, the pork chops looked voluptuous and had a sweet citrus aroma. They were ready to be pan seared.
Where did I get this idea to combine soy sauce and lemons or calamansi I asked myself, as the skillet grew hot and ready for the chops? Mentally, I made a quick rewind. I remembered seeing a recipe in the large Nestle cookbook which an old friend, Sandra, sent me all the way from Manila. When recipes come back to you from friends you made years ago, then it is simply so heartwarming.
Sandra and I used to work together at Saatchi. She was my account manager and I was her copywriter. We worked together on the same brand — Nestle of course. I wrote copy for the products. She presented it to client. We worked with art directors, producers, product managers. We had endless meetings. In the end, we succeeded to help move a brand off the shelves via advertising our group created. It was a great collaboration. Fast forward to today. Sandra and I are still in touch through the magic of social media. As a bonus, she sent me this lovely treasure of recipes from a brand I love. Food indeed brings friends together. And now, if you’ll excuse me, I shall have a slice of these pork chops.
Pork Chop Steak with Calamansi and Soy Sauce
- 2.5 pounds pork chops, bone-in about 2 to 3 pieces
- 2 cloves garlic minced
- 1 whole onion sliced
- 1/4 cup soy sauce
- 1/4 cup plus 1 Tablespoon for marinating and sauce (use frozen concentrate if fresh not available, find in Asian markets) calamansi juice, the Filipino lime
- 1/2 cup organic chicken or beef broth
- 2 teaspoons divided, use 1 teaspoon for marinade Maggi seasoning
- 1/4 cup for pan frying vegetable or corn oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- for serving boiled white rice
- Marinate the pork chop with salt, pepper, a tablespoon of calamansi juice, 1 teaspoon Maggi seasoning and minced garlic. Place in a non reactive bowl, cover with plastic wrap and refrigerate for 4 to 6 hours.
- Using a large skillet, over medium high heat, add the vegetable oil. Saute the onions for 2 minutes till transparent. Remove the onions from the pan and set aside for later.
- Add the marinated pork chops to the same skillet. Pan fry on each side for about 8 to 10 minutes, turning them around so that all sides of the pork chop cook evenly. Remember that pork needs to be cooked thoroughly and completely for health and safety reasons. To test, pierce the pork chop with a fork to check if it is well done.
- In a separate small bowl, mix the calamansi, soy sauce, Maggi seasoning and broth. At the last 2 minutes of cooking, pour this over the pork chops in the skillet. Let the sauce come to a boil, then turn heat off. Serve the pork chops, garnished with the onions, over boiled white rice. Drizzle some of the sauce on top of the chops and sliced onions.
- Cook’s comments: Calamansi is the Filipino lime. It grows abundantly in the Philippines and is easily available. In the States, the calamansi grows and flourishes in warmer states. In my case, they are expensive in the east coast and I resort to using frozen calamansi, a cheaper alternative found in Asian groceries, freezer section. If desired, substitute with Meyer lemons and the flavors are just as fantastic.
- Disclosure: I was not paid to review the cookbook or any brand mentioned in this post. The book was a gift.