Toyomansi Pork Chops are Filipino-style pork marinated in soy sauce, calamansi juice, and garlic. So easy to make yet packs amazing flavor that’s perfect with steamed rice!
If there’s one thing I’ve learned in the many years I worked in a kitchen is that food doesn’t have to be complicated to be delicious. You don’t need elaborate preparations or fancy ingredients to have something spectacular.
Take for instance these toyomansi pork chops. Juicy, flavorful and absolutely amazing, all they take is a simple marinade of soy sauce, calamansi, minced garlic, and pepper. Seriously, the hardest part of making these pork chops for lunch is waiting for them to marinate!
What is Toyomansi
Toyomansi is a classic Filipino sauce made of soy sauce (toyo) and calamansi (mansi). It’s also common to add aromatics and spices such as fresh garlic, shallots, ground pepper, and chilies to the basic mixture for additional layers of flavor.
Although mostly used as a dipping sauce for grilled or fried meat and seafood, it can also double as a marinade as in this pork chop recipe.
How to Cook Toyomansi Pork Chops
Drain the pork well, pat dry, and choose from the three different ways to cook below.
- In a wide pan over medium-high heat, heat about two tablespoons of canola oil. Add the pork chops in a single layer and pan-fry for 2 to 3 minutes, depending on thickness, until nicely seared. Flip to the other side and continue to cook for another 1 to 2 minutes or until juices run clear and a thermometer inserted in the center reads 145 F.
Heat an outdoor grill to high heat or about 500 F. Drain the pork chops well, pat dry, and rub all sides with olive or canola oil. Place the chops in a single layer on the hot grates and grill on direct heat for about 2 to 3 minutes on each side or until nicely seared. Transfer the meat to indirect heat, cover grill, and continue to cook for another 5 to 7 minutes or until juices run clear and a thermometer inserted in the center reads 145 F. I use 1/2-inch thick pork chops; make sure to adjust cooking time depending on thickness.
- Position an oven rack about 6 inches from the heating element and preheat to high broil for about 10 minutes. Arrange pork chops in a single layer in a cast iron skillet or on the broiler pan. Broil for about 2 to 3 minutes, depending on thickness, and then carefully turn to other side and continue to cook for another 2 to 3 minutes or until both sides are nicely charred and a thermometer in the center reads 145 F.
Tips on How to Make Filipino-style Pork Chops
- I use center cut pork loin rib chops about 1/2-inch thick. Please adjust cook times depending on the thickness. Try to use bone-in as they tend to stay juicier and don’t overcook as quickly as boneless.
- If the chops have a thick band of fat around them, make small slits on the fat to keep them from curling or buckling during cooking.
- Do not swap lemon or lime juice for the calamansi! Although these citrus fruits are used interchangeably in some recipes such as bistek, the distinct flavor of these pork chops do depend on the calamansi’s sweet and tangy taste. If you don’t have ready access to calamondin and must substitute, use a mix of freshly squeezed orange and lemon juice.
- Do not marinate the pork chops for more than 4 hours as the acids in the marinade will break down the protein fibers, affecting the texture of the meat.
- Marinate in a plastic or glass container and not in a metal container as the acids might interact with the metal.
- Cook on medium-high heat and do not overcrowd the pan during frying so the meat will sear nicely and not cook in their steam.
- Let the pork chops to rest before slicing to allow juices to redistribute.
How to Serve Calamansi-Soy Pork Chops
This Filipino-style recipe is my favorite way to season pork chops. It’s a quick and easy method yet brings tons of flavor to enjoy for any meal of the day!
For breakfast, I usually pair the pork with garlic fried rice or country potatoes and sunny side up eggs. For lunch or dinner, a heaping plate of steamed rice and grilled eggplant salad or ensaladang kamote tops make a great accompaniment to the citrusy, savory flavors of the meat!
These pork chops not only a great weeknight dinner option, but are also a great addition to outdoor BBQs or boodle fights!
- 6 center cut pork loin rib chops, bone-in and about 1/2-inch thick
- 1/4 teaspoon pepper
- 1/2 cup soy sauce
- 1/4 cup calamansi juice
- 4 cloves garlic, peeled and minced
- canola oil
- Rinse the pork chops and pat dry. Season with pepper to taste.
- In a bowl, combine soy sauce, calamansi juice, and garlic.
- Add pork chops, massaging marinade onto meat. Cover with film (or transfer into a resealable bag) and marinate in refrigerator for at least 30 minutes or up to 2 hours. Drain pork chops well, discarding marinade.
- In a pan over medium-high heat, heat oil until hot but not smoking.
- Add pork chops and pan-fry for about 2 to 3 minutes or until nicely seared. Turn to the other side and continue to cook for another 1 to 2 minutes or until nicely seared and a thermometer in the center reads 145 F.
- Remove from pan and let rest for about 2 to 3 minutes before slicing.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”