Toyomansi Pork Chops
Toyomansi is a classic Filipino sauce and marinade consisting of calamansi juice and soy sauce. The flavor is enhanced by adding aromatics such as garlic, shallots, or onions. While mostly used as a dipping sauce for meats, it is an amazing marinade that works well with pork, chicken, fish, and shrimp. I added a couple of Thai chilies, which isn’t traditional, to give it a little heat. Omit if you don’t want the spice.For this recipe, I used 1” thick bone in pork chops. You can use thinner or thicker chops if you’d like. That’s really up to you. Make sure to adjust the cooking time. I guess if you want to be a little bitch, you can use boneless chops. If you don’t want to broil the pork chops, you can bake them in the oven at 400 degrees for 20 minutes, flipping them half way. These chops can be pan fried over medium high heat for 6-7 minutes a side. They are even better on a grill. Cook them directly for 5 minutes a side. Regardless of how you choose to cook the pork chops, make sure to let them rest for 5-10 minutes before serving to allow the juices to redistribute.
Ingredients
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/4 tsp black pepper
- 2 thai chilies (optional) finely chopped
- 2 1” thick bone in pork chops
Instructions
- Mix all of the marinade ingredients together.
- Pour the marinade over the pork chops in a ziplock bag. Marinate for 4 hours.
- Turn on your oven’s broiler with the oven rack 6” away. Place the pork chops on a rack on a baking sheet lined with foil. Broil your pork chops for 6 minutes a side.
- Let the pork chops rest for 5 minutes before serving.
- Serve with steamed rice.
