PORK CHOPS WITH TOMATOES ONIONS WITH RAMEKIN OF PATIS

Hey friends, today's blog will be pork chops with tomatoes, onions and patis (fish sauce). Now the last few blogs was about eating to prevent gout, and of course pork chops is out of the question for my diet, however today I had a gig cooking for a few people, to make a few dollars & not a lot, but got me cooking you know?

So today was an easy one, the plate or should I say the styrofoam box with a lid on it, now illegal in some states was filled with about 10 oz. of pork chops, without the bone on it. Also white rice, and a mixture of diced tomatoes and red onions, this is usually a Filipino style mixture, the eater will simply pour some patis (fish sauce) into the tomato mixture, and some on the sliced pork chops. Easy eats, easy cookings.

And I had the chance to use my latest addition to my knife bag, a Mercer 8" Chinese Cleaver, I love it.

Here my cleaver is razor sharp as I prepare the diced tomatoes

Another angle on this sharp knife

I prepare the sliced red onions

Sorry, but you can see the diced tomatoes in the bowl.

I FORGOT TO TAKE MORE PICTURES

Here (l) Pork Rib Chop & (r) Pork Loin Filet

I forgot to take pictures of the pork chops in the pan searing, and of course the finished product. But I'll give you the lowdown right now.

1. I took 2 large tomatoes and diced them up, and sliced squares out of 1 large red onion

2. I sprinkled black pepper all over the onions and tomatoes, and squeezed the juice of half a large lemon into the mixture

3. For the chops, each plate had approximately 10 oz. of lean pork meat. It was seasoned with garlic salt, and black pepper.

4. Let the chops come to room temperature, then I seared it in a large pan with some canola oil, on medium heat as to not over cook it. The chops were about an inch thick. Each side took about 8 minutes to cook because I had to use tongs to lift up each chop and sear the edges that had fat, I had to brown it otherwise it would look livid.

5. Took the chops off the heat, and let it rest on the cutting board. 

6. Each plate had a scoop of white rice, and a scoop of the tomato and onions mixture

7. Sliced the chops and plated it. Put 2-1 oz. ramekins of patis (fish sauce) in each plate.

* I also added minced green onions to the tomatoes and onions.

There you have it, and sorry I forgot to take more pictures my mind was preoccupied with making the dish perfect and not overcook the meat.

© 2017