Double Crunch Honey Garlic Pork Chops
Ingredients
For the Pork Chops:
- 6 center loin pork chops, well-trimmed
- 1 cup flour
- 2 tsp. salt
- 2 tsp. black pepper
- 1 1/2 tbsp. ground ginger
- 1 tbsp. ground nutmeg
- 1 tsp. ground thyme
- 1 tsp. ground sage
- 1 tbsp. paprika
- 1/2 tsp. cayenne pepper
- 2 eggs
- 4 tbsp. water
For the Honey Garlic Sauce:
- 2 tbsp. olive oil
- 3 – 4 cloves garlic, minced
- 1 cup honey
- ¼ cup soy sauce
- 1 tsp. ground black pepper
Instructions
To prepare the pork chops:
- In a small bowl, sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper.
- In another small bowl, make an egg wash by whisking together the eggs and water.
- Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture.
- Then dip the chop into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
- Heat a skillet on the stove with about a half inch of canola oil covering the bottom.
- You will want to carefully regulate the temperature here so that the chops do not brown too quickly.
- Fry them gently for about 4 or 5 minutes, per side, until golden brown and crispy.
- Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the Honey Garlic Sauce.
- Serve with noodles or rice.
To prepare the honey garlic sauce:
- In a medium saucepan add the 2 tablespoons olive oil and minced garlic.
- Cook over medium heat to soften the garlic but do not let it brown.
- Add the honey, soy sauce and black pepper.
- Simmer together for 5 – 10 minutes.
- Remove from heat and allow to cool for a few minutes.
- Watch this carefully as it simmers because it can foam up over the pot very easily.
Notes
This flour and spice dredge mix is sufficient for two batches of this pork chop recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe (or the chicken version).