In a large non-metal bowl, combine the soy sauce, calamansi juice, minced garlic, ground black pepper, and brown sugar if using (Sa malaking mangkok na hindi metal, paghaluin ang toyo, kalamansi, bawang, paminta, at asukal kung gagamitin). Stir well until the sugar completely dissolves.

Place the dried pork chops in the marinade mixture, making sure each piece is well-coated (Isawsaw ang bawat piraso ng baboy sa marinade). Cover the bowl with plastic wrap or a lid.

Place the marinating pork chops in the refrigerator for 4-8 hours (Ilagay sa ref ng 4-8 oras). Avoid marinating longer than 8 hours as the meat can become too salty.

Thirty minutes before cooking, remove the pork chops from the refrigerator (Ilabas ang baboy 30 minuto bago lutuin). This allows them to reach room temperature for even cooking.

Remove the pork chops from the marinade and pat them dry again with paper towels (Alisin sa marinade at patuyuin muli). Save the marinade if you wish to make a dipping sauce.

Heat your pan over medium-high heat (375°F/190°C) (Magpainit ng kawali sa katamtamang temperatura). Add the cooking oil and wait until it's hot but not smoking.

Place the pork chops in the hot pan, leaving space between each piece (Ilagay ang mga baboy sa kawali, may espasyo sa pagitan). Cook for 4-5 minutes until golden brown (Lutuin ng 4-5 minuto hanggang maging golden brown).

Turn the pork chops over and cook for another 4-5 minutes or until the internal temperature reaches 145°F/63°C for medium doneness (Baliktarin at lutuin ng 4-5 minuto pa). For well-done, cook until internal temperature reaches 160°F/71°C.

If desired, while the meat is resting, boil the remaining marinade in a small pan for 3-5 minutes to create a dipping sauce (Pakuluin ang natirang marinade ng 3-5 minuto para gawing sawsawan).

Serve hot with steamed rice (Ihain ng mainit kasama ang kanin). Traditional accompaniments include sliced tomatoes and onions (kamatis at sibuyas), pickled papaya (atchara), or a simple vinegar dipping sauce (suka).

For leftovers, store in an airtight container in the refrigerator for up to three days (Ilagay sa sealed container at iref nang hanggang 3 araw). When reheating, use medium heat (325°F/163°C) with a splash of water and cover the pan to maintain moisture.

The perfect toyomansi pork chop should have a golden-brown exterior with a slightly firm texture when touched, and the meat should be juicy with a balance of salty and tangy flavors from the marinade.