Who here loves pork? I know we do! It's a versatile meat, too...it can be baked, fried, and if you're cooking greens, it can even be used as seasoning! It's also very lean (well, for the most part), so it's a good addition to any balanced meal. The problem is sometimes it can come across as...well, as boring.
My recipe today is going to spotlight pork chops. Bone-in or boneless, pork chops are a budget-friendly option for feeding a family. In our house, we'll invest in a full pork tenderloin, and I slice it myself. Out of a typical tenderloin, we get at LEAST 3-4 meals. That's feeding 4 adults with a little leftover (which we tend to use to make sandwiches).
The real beauty of this recipe is that you can serve it with or without the sauce. Either way, your family is sure to love this juicy, yet crunchy, dish!!
Double-Crunch Honey Garlic Pork Chops
6 1/2" thick pork chops (bone-in or boneless)
salt and pepper, to taste (can be eliminated if on low-salt diet)
Double-Crunch Honey Garlic Pork Chops
6 1/2" thick pork chops (bone-in or boneless)
salt and pepper, to taste (can be eliminated if on low-salt diet)
For The "Dredge"
1 cup all-purpose flour
2 tsp salt (drop to 1 tsp if on a low-salt diet)
1.5 tbsp ground ginger
1 cup all-purpose flour
2 tsp salt (drop to 1 tsp if on a low-salt diet)
1.5 tbsp ground ginger
2 tsp ground black pepper
1 tbsp ground nutmeg
1 tsp ground thyme
1/2 tsp ground cayenne pepper
1 tsp ground sage
For The Egg Mixture
2 large eggs
4 tbsp water
For The Honey Garlic Sauce
2 tbsp olive oil
3-4 cloves garlic, minced
1 cup honey
2 large eggs
4 tbsp water
For The Honey Garlic Sauce
2 tbsp olive oil
3-4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce (low-sodium is best)
1 tsp ground black pepper
Directions
In a large zip-loc bag, mix together all the ingredients for the "dredge"...set aside. In a medium bowl, whip the eggs and water together until thoroughly mixed...set aside.
Lay the pork chops out on a platter. Salt and pepper both sides of the meat (optional, eliminate if on a low-salt diet). Drop a pork chop into the "dredge" mixture, then coat in the egg/water mixture, then move BACK to the "dredge" mixture, making sure to press the dredge onto the chop so that it sticks. This is called "double-dredging", and that's what creates the crunchy coating. Dredge ALL of the pork chops before cooking, and set aside.
Start the sauce - in a small saucepot (1-2 quart size) on medium-low heat, put the olive oil and minced garlic. Saute', stirring often, to soften the garlic, but do NOT brown (that gives a burnt taste)...about 3 minutes. Add in the remaining ingredients, and turn the heat down to low. Stir until mixed, then simmer on low until pork chops are finished.
Using a large skillet (a 10" cast iron skillet works perfectly for this recipe), bring about 1/2" of canola oil (yes, you can use vegetable oil, but I prefer canola) to a temp of roughly 325 degrees (if you don't have a way to test the temp, set your stove just a little below medium, and allow to come to full temp for at least 5 minutes). Fry the pork chops, 2-3 at a time (you want them to have plenty of room) for about 4-5 minutes PER SIDE (you want them to cook through without getting TOO browned). Once cooked, move to a platter lined with paper towels, or lay on a rack, to drain for 2-3 minutes.
Dip each pork chop in the sauce, coating thoroughly. Serve with your favorite side (we like mashed potatoes, but these also go well with rice or noodles).
There you have it, folks...a meal that's packed with flavor!! Also, I've found that this also works well with chicken (especially wings...adds a hint of "Asian" flavor that will knock your socks off), so don't be afraid to experiment! As an added bonus - you can easily change the seasonings you put into the flour, so you can tailor the profile to what works for your family!! ENJOY!
1 tsp ground black pepper
Directions
In a large zip-loc bag, mix together all the ingredients for the "dredge"...set aside. In a medium bowl, whip the eggs and water together until thoroughly mixed...set aside.
Lay the pork chops out on a platter. Salt and pepper both sides of the meat (optional, eliminate if on a low-salt diet). Drop a pork chop into the "dredge" mixture, then coat in the egg/water mixture, then move BACK to the "dredge" mixture, making sure to press the dredge onto the chop so that it sticks. This is called "double-dredging", and that's what creates the crunchy coating. Dredge ALL of the pork chops before cooking, and set aside.
Start the sauce - in a small saucepot (1-2 quart size) on medium-low heat, put the olive oil and minced garlic. Saute', stirring often, to soften the garlic, but do NOT brown (that gives a burnt taste)...about 3 minutes. Add in the remaining ingredients, and turn the heat down to low. Stir until mixed, then simmer on low until pork chops are finished.
Using a large skillet (a 10" cast iron skillet works perfectly for this recipe), bring about 1/2" of canola oil (yes, you can use vegetable oil, but I prefer canola) to a temp of roughly 325 degrees (if you don't have a way to test the temp, set your stove just a little below medium, and allow to come to full temp for at least 5 minutes). Fry the pork chops, 2-3 at a time (you want them to have plenty of room) for about 4-5 minutes PER SIDE (you want them to cook through without getting TOO browned). Once cooked, move to a platter lined with paper towels, or lay on a rack, to drain for 2-3 minutes.
Dip each pork chop in the sauce, coating thoroughly. Serve with your favorite side (we like mashed potatoes, but these also go well with rice or noodles).
There you have it, folks...a meal that's packed with flavor!! Also, I've found that this also works well with chicken (especially wings...adds a hint of "Asian" flavor that will knock your socks off), so don't be afraid to experiment! As an added bonus - you can easily change the seasonings you put into the flour, so you can tailor the profile to what works for your family!! ENJOY!
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