remove some of the lemon rind and cut the lemons into quarters. reserve 3-4 cloves of garlic for rice. smash and chop the rest of the garlic, but leave the cloves large so they'll be easy to remove later.

Dry pork chops and put them in a Ziploc bag or whatever you marinate in. add the lemon rind, chunks of garlic, a healthy amount of salt (don't be shy you'll wipe off alot later), the smaller amount of oil (use olive oil here if you want but I don't think a cheaper oil changes the flavor), and squeeze the lemons thoroughly onto chops. after squeezing lemons, add the slices to marinade. mix very well and marinate AT LEAST 24 HOURS and up to 48 (or **gasp** maybe even more).

remove pork from marinade and wipe off as much of the marinade as possible. if you leave the garlic big enough you should be able to remove pretty much all of the marinade. dry the chops well with paper towels and set them aside.

heat oil for cooking in a skillet, wok or pan. if you have one of those mesh grease cover things now is a good time to bust it out. heat the oil over about medium to medium high heat you want hot oil but if its smoking its too hot.

make sure the chops are dry and add them either 3 or 4 at a time depending on how big your chops/pan are/is. don't overcrowd you want to make sure the chops are all the way submerged in the oil (you can slice your chops down the middle before frying to keep them from curling up when they fry). for thin chops fry them 3.5 minutes per side for regular I'd go about 5 minutes per side. I prefer my pork well done, especially with this recipe because the crispy fatty parts are the best part. remove pork chops and drain. be careful not to burn oil.

chop remaining garlic very thinly and add to clean non stick pan. add 2-3 tablespoons of oil from frying chops to pan and add chopped garlic. sautee lightly over the lowest heat you can where the oil is still very slightly bubbling. the most important part of making Filipino style fried rice is to MAKE SURE YOU DON'T BURN THE GARLIC. cook oil and garlic for 7-8 minutes, add cooked rice and toss thoroughly. THEN you can crank the heat a little and brown the rice up for about 5 minutes.

serve rice with pork chops. if you wanna get real Filipino with it drizzle some of the frying oil over your rice and chops.