Honey Fried Pork Chops Ingredients :
6 center loin pork chops, well trimmed1 cup flour2 tsp salt2 tsp black pepper1½ tbsp ground ginger1 tbsp ground nutmeg1 tsp ground thyme1 tsp ground sage1 tbsp paprika1/2 tsp cayenne pepper2 eggs4 tbsp waterFor the Honey Garlic Sauce2 tbsp olive oil3 – 4 cloves minced garlic1 cup honey1/4 cup soy sauce1 tsp ground black pepper Directions :Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper (or other seasonings to your taste, just salt and pepper works too). NOTE: 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)...and there will be a next time.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. Dip the chop into the eggwash 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 does not brown too quickly. T I find just below medium heat works well. I use a burner setting of about 4 to 4½ out of 10 on the dial and 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 make the Honey Garlic Sauce:In a medium saucepan add the 2 tbsp 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.
Ingredients :
Directions :
6 center loin pork chops, well trimmed
1 cup flour
2 tsp salt
2 tsp black pepper
1½ 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 minced garlic
1 cup honey
1/4 cup soy sauce
1 tsp ground black pepper
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper (or other seasonings to your taste, just salt and pepper works too). NOTE: 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)...and there will be a next time.
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. Dip the chop into the eggwash 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 does not brown too quickly. T I find just below medium heat works well. I use a burner setting of about 4 to 4½ out of 10 on the dial and 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 make the Honey Garlic Sauce:
In a medium saucepan add the 2 tbsp 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.