Honey Crunch Pork Chops
I'm posting this recipe so that I will not forget the modifications I made to it. This is not my own orginal recipe but you can find the original here. I'd made the recipe a couple times, but I thought the sauce was weird and missing something. I really wanted this recipe to work--I mean fried pork chops, c'mon! With a little trial and error, I feel I discovered what was missing, and it made all the difference!
Ginger-Honey Sauce
1 tbsp Vegetable oil
3-4 garlic cloves; minced
1 1/2 inches fresh ginger; grated
1 cup honey
1/4 cup soy sauce
1/2 tsp black pepper
1/4 tsp cayenne pepper
In a medium sauce pan heat oil and garlic over medium heat until garlic just begins to sizzle. Remove from heat and add remaining ingredients. Return to heat and reduce temp to low and bring to a simmer.
Chops
6-8 boneless loin chops
11/2 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 tsp ground ginger
salt and pepper
4 eggs
vegetable oil
Season chops on both sides with salt and pepper. In a shallow dish stir together the dry ingredients. In a separate shallow dish whisk eggs until frothy. Dredge chops in flour, then egg, and then flour again and set on a cooling rack set over a sheet pan to rest. In a large skillet add approximately 1/2 inch of oil and heat over medium high heat until a drop of water splashed into the oil sizzles. Gently place 3-4 chops in the oil and fry 4-5 minutes on each side until coating is golden brown and crunchy. Remove from oil and place on a sheet pan covered with paper towels. Repeat with remaining chops. Once chops are fried and drained, serve with ginger-honey sauce spooned over the top.
I served the chops with this yummy asian coleslaw and sesame ginger dressing.
Honey Crunch Pork Chops (Serves 6)
Ginger-Honey Sauce
1 tbsp Vegetable oil
3-4 garlic cloves; minced
1 1/2 inches fresh ginger; grated
1 cup honey
1/4 cup soy sauce
1/2 tsp black pepper
1/4 tsp cayenne pepper
In a medium sauce pan heat oil and garlic over medium heat until garlic just begins to sizzle. Remove from heat and add remaining ingredients. Return to heat and reduce temp to low and bring to a simmer.
Chops
6-8 boneless loin chops
11/2 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 tsp ground ginger
salt and pepper
4 eggs
vegetable oil
Season chops on both sides with salt and pepper. In a shallow dish stir together the dry ingredients. In a separate shallow dish whisk eggs until frothy. Dredge chops in flour, then egg, and then flour again and set on a cooling rack set over a sheet pan to rest. In a large skillet add approximately 1/2 inch of oil and heat over medium high heat until a drop of water splashed into the oil sizzles. Gently place 3-4 chops in the oil and fry 4-5 minutes on each side until coating is golden brown and crunchy. Remove from oil and place on a sheet pan covered with paper towels. Repeat with remaining chops. Once chops are fried and drained, serve with ginger-honey sauce spooned over the top.
I served the chops with this yummy asian coleslaw and sesame ginger dressing.
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