Wednesday, November 23, 2011

Double Crunch Honey Garlic Pork Chops

Boneless pork chops are my albatross. I just can't seem to find a good, healthy recipe for them. Since they're boneless I'm always afraid of overcooking them since pork can go from moist to dry in a matter of seconds. This recipe for Double Crunch Honey Garlic Pork Chops caught my eye, and even though it's a far cry from healthy I thought I'd give it a shot.

SP took one look at the crunchy chops draining on the wire rack and immediately said he'd be having two for dinner. Then I dipped them in the sauce and he was even more smitten. Unfortunately there was something off and slightly burnt-tasting once we dug in. I think it might have been the fact that I used grated, fresh ginger instead of dried, ground ginger in the seasoning for the flour since I didn't have any dried on hand. We ended up scraping off the coating and eating the chops plain. A huge disappointment for sure. SP wants me to try these again so I better pick up ground ginger at the store.

Double Crunch Honey Garlic Pork Chops
This Woman Cooks!

4 boneless pork chops
1 cup flour
2 teaspoon salt
2 teaspoon black pepper
1 1/2 tablespoons ground ginger
1 tablespoon ground nutmeg
1 teaspoon ground thyme
1 teaspoon ground sage
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 eggs
Canola oil

Sift together flour and spices in a shallow bowl or pie plte. Beat eggs in another pie plate or shallow bowl.

Dip each pork chop in the flour and spice mixture, then into the egg and then back 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 (medium) here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. Fry them for about 5-8 minutes per side until golden brown and crispy. Cut into one chop to make sure it is fully cooked.

Drain on a wire rack for a couple of minutes before dipping the cooked chops into the sauce. Serve with noodles or rice.

Honey Garlic Sauce
2 tablespoons olive oil
3–4 cloves minced garlic
1 cup honey
1/4 cup soy sauce
1 teaspoon ground black pepper

In a medium sauce pan add olive oil and garlic. Cook over medium heat to soften the garlic but don't 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.

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1 comment:

  1. These LOOK delicious! Too bad about the burnt flavor, but can't wait to hear how they turn out next time!!


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