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Double Crunch Honey Garlic Pork Chops
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| 6 | pork chops, center loin well trimmed |
| Sift together: | |
| 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 |
| Make an egg wash by whisking together: | |
| 2 | eggs |
| 4 tbsp | water |
| Season the pork chops with salt and pepper, then dip the chops 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 chop 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 on the outside before they are fully cooked on the inside. I find just below medium heat works well. I use a burner setting of about 4 1/2 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 chops into the Honey Garlic Sauce. Serve with noodles or rice. Honey Garlic Sauce In a medium saucepan add | |
| 2 tbsp | olive oil |
| garlic | |
| Cook over medium heat to soften the garlic but do not let it brown. Add: | |
| 1 cup | honey |
| ΒΌ cup | soya sauce |
| 1 tsp | ground 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.
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