Double Crunch Honey Garlic Chops (Print Version)
# Ingredients:
→ Pork Chops and Coating
01 -
6 center loin pork chops, well trimmed
02 -
1 cup flour
03 -
2 tsp salt
04 -
1 1/2 tbsp ground ginger
05 -
2 tsp black pepper
06 -
1 tbsp ground nutmeg
07 -
1 tsp ground thyme
08 -
1/2 tsp cayenne pepper
09 -
1 tsp ground sage
10 -
1 tbsp paprika
11 -
2 eggs
12 -
4 tbsp water
→ Honey Garlic Sauce
13 -
2 tbsp olive oil
14 -
3-4 garlic cloves, minced
15 -
1 cup honey
16 -
1/4 cup low sodium soy sauce
17 -
1 tsp ground black pepper
# Instructions:
01 -
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. Store leftover mix in a freezer-safe bag for future use.
02 -
Whisk together eggs and water to make an egg wash.
03 -
Season pork chops with salt and pepper. Dip each piece in the flour mixture, then into the egg wash, and finally back into the flour mixture, pressing the coating onto the chops for firm adhesion.
04 -
Heat a skillet with approximately 1/2 inch of canola oil over medium heat. Fry the chops for 4-5 minutes on each side until golden brown and crispy. Adjust heat to avoid excessive browning.
05 -
Place cooked pork chops on a wire rack to drain for a few minutes before saucing.
06 -
Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook until softened, avoiding browning. Add honey, soy sauce, and black pepper. Simmer for 5-10 minutes while monitoring for bubbling.
07 -
Dip drained pork chops into the prepared Honey Garlic Sauce. Serve immediately with noodles or rice.
# Notes:
01 -
Leftover flour dredge mix can be stored in the freezer for future use with pork or chicken.