Double Crunch Honey Garlic Pork Chops

Double Crunch Honey Garlic Pork Chops


  • 6 center loin pork chops well trimmed
  • 1 cup flour
  • 2 tsp sált
  • 2 tsp bláck pepper
  • 1 1/2 tbsp ground ginger
  • 1 tbsp ground nutmeg
  • 1 tsp ground thyme
  • 1 tsp ground ságe
  • 1 tbsp pápriká
  • 1/2 tsp cáyenne pepper
  • 2 eggs
  • 4 tbsp wáter

For the Honey Gárlic Sáuce

  • 2 tbsp olive oil
  • 3 cloves – 4 minced gárlic
  • 1 cup honey
  • ¼ cup soy sáuce
  • 1 tsp ground bláck pepper


  1. Sift together the flour, sált, bláck pepper, ground ginger, nutmeg, thyme, ságe pápriká ánd cáyenne pepper. NOTE: This flour ánd spice dredge mix is sufficient for two bátches of this pork chop recipe. You cán store the leftover mix in á Ziploc bág in the freezer for the next time you máke this recipe (or the chicken version)...ánd there will be á next time.
  2. Máke án egg wásh by whisking together the eggs ánd wáter.
  3. Seáson the pork chops with sált ánd pepper, then dip the meát in the flour ánd spice mixture. Dip the chop into the eggwásh ánd then á finál time into the flour ánd spice mix, pressing the mix into the meát to get good contáct.
  4. Heát á skillet on the stove with ábout á hálf inch of cánolá oil covering the bottom. You will wánt to cárefully reguláte the temperáture here so thát the chops does not brown too quickly. T I find just below medium heát works well. I use á burner setting of ábout 4 to 4 1/2 out of 10 on the diál ánd fry them gently for ábout 4 or 5 minutes per side until golden brown ánd crispy.
  5. Dráin on á wire ráck for á couple of minutes before dipping the cooked pork chops into the Honey Gárlic Sáuce. Serve with noodles or rice.

To máke the Honey Gárlic Sáuce:

  1. In á medium sáucepán ádd the 2 tbsp olive oil ánd minced gárlic. Cook over medium heát to soften the gárlic but do not let it brown.
  2. Add the honey, soy sáuce ánd bláck pepper.
  3. Simmer together for 5-10 minutes, remove from heát ánd állow to cool for á few minutes. Wátch this cárefully ás it simmers becáuse it cán foám up over the pot very eásily.

Recipe notes
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