black and white


Double Crunch Honey Garlic Porkchops (rock recipes)

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I get bored with the same ole coated pork chop recipes. When i found this one i knew it couldn't disappoint! I got mine on the browner side but it was still awesome. You could also use this same idea on chicken.
6 center loin pork chops, well trimmed
sift together:
1 C flour
2 tsp salt
2 tsp black pepper
1 1/2 TBS ground ginger
1 1/2 TBS ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 TBS paprika
1/2 tsp cayenne pepper
Make an egg wash my 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 egg wash 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. Just below medium heat works well. Burner setting about 4 1/2 out of a 10 on the dial and fry them gently for about 4 or 5 min 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 med saucepan add:
2 TBSP olive oil
3-4 cloves minced garlic
Cook over med heat to soften the garlic but do not let it brown. Add:
1 C honey
1/4 C soy sauce
1 tsp ground black pepper
Simmer together for 5-10 min, remove from heat and allow to cool for a few min. Watch this carefully as it simmers because it can foam up over the pot very easily.

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