Fried Pork Chops by Joey

INGREDIENTS:

1 kg pork chops (1-inch-thick slices)
1 tbsp Datu Puti Patis Flavor
1 tsp UFC Ground Pepper
3 pcs calamansi, juiced
60 g UFC Golden Fiesta Big Crunch breading mix
2 cups UFC Golden Fiesta Canola/Palm Oil
1/2 cup UFC banana catsup

PROCEDURE:

1. Marinate pork chops in fish sauce, pepper, and calamansi juice for 5 minutes. Let it sit at room temperature for 15 minutes.
2. Coat each pork chop with a breading mix.
3. Fry until golden brown and crispy. Drain.
4. Serve with banana catsup.

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