Filipino Style Pork Chops

This pork chop recipe uses patis (fish sauce) as seasoning. Our family have been using fish sauce to marinate fried chicken and pork chops as far as I can remember. I’ve seen my mom and my Ninang Aveling who is really my aunt do this since I was a kid. Our family is from Navotas which is known as the fishing capital of Manila. It’s also where good quality patis can be found. I grew up using non-commercial patis, we get ours instead from small manufacturers in Navotas. These are usually unlabeled and have a clear and nice amber hue and does not have a funky smell at all. This is why we are really picky when it comes to fish sauce, when you’ve had the best you won’t settle for less.


To make, I placed 4 pieces of bone in center cut chops in a freezer bag. Then added 2 Tablespoons of fish sauce (you can use more if you want) then added a packet of calamansi juice since we don’t have access to fresh ones in our area. Here in NJ, I use Tentay Special Patis which is the closest in taste to what we use back home. Make sure that your meat is coated well with the seasonings. I also sprinkled ground pepper by the way. Place this in the refrigerator and marinate for at least 1 hour or preferably overnight.


Take your chops out of the fridge and heat about 1/4 cup of vegetable oil in a shallow pan. When oil is at the right temperature carefully drop you meat and fry for around 4-5 minutes per side. You want your chops to have a nice and even brown color on both sides with a bit of crisp edges. Drain in paper towels. We like to eat it with rice and ketchup.