Broiled pork chops and onion rings

This dish is a variation of my previous pork steak recipe which, in turn, is an adaptation of the classic bistek. The difference is that I used pork chops in this recipe. Truth is I don’t like pork chops. I find them too dry. But my husband enjoys them very much. He bought a huge tray of pork chops and specifically asked that I cook them a la bistek.

No great mystery in cooking this dish. It is important, though, to marinate the chops for at least six hours. For best results, marinate in the fridge overnight.

Ingredients :

6 pork chops (bone-in)
juice of 12 pcs. of kalamansi or about 1/4 c. of lemon juice
1 head of garlic, minced
1/4 c. of dark soy sauce
1 tbsp. of steak sauce
1 tsp. of sugar
3 white onions
1 tbsp. of butter

Cooking procedure :

Mix together the kalamansi juice, soy sauce, minced garlic, sugar and steak sauce. Place the pork chops side by side on a shallow container. Pour the sauce over them. Cover and marinate in the fridge for at least six hours, preferably overnight. Turn the pork chops over halfway through the marinating time.

Remove the pork chops from the marinade and shake off any bits of garlic that may cling on them. Reserve the marinade. Broil about six inches from the heat for about 15-18 minutes, turning them over after about 10 minutes. Alternatively, grill the pork chops.

While the chops broil, prepare the onion rings and sauce.

Peel the onions and cut into rings about 1/4″ thick.

Melt the butter in a medium-sized skillet. Cook the onion rings in hot butter just until they start to turn soft. Pour in the reserved marinade and bring to a boil. Turn off the heat.

To serve, place the pork chops on a serving platter or on individual dinner plates. Spoon about two tablespoonfuls of sauce over each pork chop. Garnish with onion rings.

Serve hot.