Print Friendly and PDF

Wednesday, August 1, 2012

Crunchy Honey Garlic Pork Chops!

 
 
This is one of those recipes that was just all over Pinterest.  Almost everybody I follow on there pinned this one at one point or another.  Of course, this recipe involved pork chops pan fried and a honey garlic soy sauce glaze so you know I was immediately sucked in with everybody else.   I did change a few things about the recipe (imagine that) to suit our tastes a bit, but the basic idea came from this blog Rock Recipes.  I certainly want to give credit to the originator and I don't think they are southern, but in my opinion, they could be, because this recipe is really a southern winner. 

  I did alter the cooking time for the chops.  I have a thing about pork being done enough and I know that the new frou–frou she-she foodies say that now days you can serve pork slightly pink, but at my house, it ain't happening.  I know a little too much about pigs and pig farming...not much, but a little too much to eat underdone pork.  Anyhoo, I did alter the cooking time and method slightly and it worked out great. I also changed the seasoning slightly just to our tastes.  Here is what you need for these chops:

Ingredients:
6-9 pork chops (not too thick, I used boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:
1  1/2  cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and  4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again.  This is what puts the extra crispy coating on the chops.  Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil.  Be sure the oil is hot, but not too hot or the chops will cook too fast.  You need to get it good and hot and then turn to about medium. 

Cook for about 6 minutes on each side.  Try not to turn more than twice or your breading will come off. 
Remove from the pan to a 9"x13" baking dish.

 Saute the garlic a little in the butter.




Add the honey, soy sauce, brown sugar, cayenne, and ginger.  Bring to a boil then reduce to low and simmer for about 5 minutes.  Watch this carefully because it will foam and might boil over.














 
Pour 1/2 of the glaze over the pork chops.  Flip them over and pour the other 1/2 over the other side.  Place uncovered in a preheated 350 degree oven for about 20-25 minutes.  This sets the glaze and finishes them to be sure they are cooked through







 
























57 comments:

  1. SINFUL!!!! Can't wait to try these!!!!

    ReplyDelete
    Replies
    1. They were really good, Jo. Let us know what you think if you try them.

      Delete
    2. Works on chicken too!

      Delete
    3. Chicken Brest sliced in strips can be done like this also, only difference is that i pan fry them like 4 minutes on each side than put in a 250 degree oven for 20 minutes. 10 on each side, then just before i take them out of the oven i put it on broil for just a minute or two and flip them over for same amount of time. Watch that they do not burn, so so good.I use paprika instead of the c. pepper

      Delete
    4. If you put a wooden spoon on top of your pot or pan it will not boil over. I don't know why but I have tried this time and time again…it really works.

      Delete
  2. The recipe looks great! Good call on the pork doneness.

    ReplyDelete
    Replies
    1. Thanks Kelli! The recipe worked out great with the cooking changes. I just can't do pink pork. :) Thanks for commmenting!

      Delete
    2. I'm so glad I'm not the only one who is weird about pink meat...especially pork! I always cook everything to make sure it is good and done! Glad you have worked that into the recipe for me. :) I will try these soon...they look good!

      Delete
    3. I too am "anti-pink" pork and chicken. I do however enjoy my steaks medium (slightly pink) to medium-rare (darker pink, but still warm to the touch), NEVER RARE! (YUCK... raw beef, lol!) I would have adjusted this recipe as well. I'm wondering if there is a way to reduce the sugar content and make it a bit healthier... anyone with suggestions? I personally use a pure, clear liquid Stevia for sweetening many things. And even cut the sugar content of the Nestle's Toll House Chocolate Chip Cookie recipe, and replace 1/2 of the sugars with a high quality brand of powdered stevia with added fiber in it. No one noticed the difference when I made them either, lol! (and I'll never tell!) Regardless, I just have to try this. The picture has just now taken over my brain cells and set up a permanent residence there, lol! Thanks again for sharing. :-)

      Delete
    4. Try using agave nectar, it works great already done it

      Delete
  3. Just bought pork chops and didn't know what to do with them. Looks like I have a dinner plan for tomorrow! Thanks!

    ReplyDelete
    Replies
    1. I think you will like these. They were really yummy. Let me know how they are!

      Delete
    2. They were so good! Definitely including in the dinner rotations from now on.

      Delete
    3. I am so glad you all liked them, we did also! Thanks for letting me know how you liked them! :)

      Delete
  4. Would this recipe also do well with chicken?

    ReplyDelete
    Replies
    1. Yes it is very yummy with chicken. My family loved it.

      Delete
    2. That's good to know, Wanda. I haven't tried it with chicken yet.

      Delete
  5. Does anyone know the nutritional info on this recipe? Looks delicious!

    ReplyDelete
  6. I made these tonight and they are amazing! I fried to pork chops in beef tallow instead of oil though. :-)

    ReplyDelete
  7. Hmmmmm....garlic and honey? Not two flavors I would ever think of together. But, in the spirit of adventure I'm gonna try this. I am wondering what would be good as side dishes? Any suggestions?

    ReplyDelete
    Replies
    1. Um hello, honey garlic chicken wings have been around forever lol

      Delete
  8. I am thinking that a batch of that glaze might just have to find itself slathered over a bucket of KFC extra crispy(semi-homemade approach).

    ReplyDelete
  9. looks yummy--I totally agree about the pink pork, even some cooking shows drive me crazy with the cooking times for chicken.

    ReplyDelete
  10. As far as chicken goes, I have heard this works great with it.

    ReplyDelete
  11. Do you think sautéing the chops without the flour would work? Or Panko instead?

    ReplyDelete
  12. Do you think this recipe could be worked with Panko instead of flour and baked?

    ReplyDelete
  13. did make ,some of family like,but I didn t care for but you just can't beat just chops dip in flour salt and pepper ,fry tender ,make milk gravy with drippings from frying !won;t make again,wasn't worth it for us.

    ReplyDelete
  14. I made the crunchy honey garlic pork chops. They were amazing!! I will def be making these again! And again! Thanks for the recipe!

    ReplyDelete
  15. 1 1/2 C of honey?

    ReplyDelete
  16. Made these the other night, they were a big hit!!!

    ReplyDelete
  17. yummo!! I think I'll do chicken tho. I have a question, I think I am the only person in the world that CAN NOT FRY chicken because, I guess I don't know how the heck to tell if your oil/grease is good and hot but not too hot! :-/
    Thank you.. I love your recipes!
    ~Teri <-- who can't even FRY potato's right *sigh* :-))

    ReplyDelete
    Replies
    1. If you really want to get it right with frying chicken and potatoes and whatnot, get yourself an electric skillet. The temperature control on the handle will take care of getting it to the right temperature for you, and keep it there. Some folks have a knack for this kind of thing, and some just don't. It's no shame - but there are ways around it! Adapt! Overcome! Just remember with the chicken, do NOT crowd the pan, or put the lid on while they are cooking, and do NOT turn the pieces too often. I can fry chicken just turning them ONE time. Much more than that, and you get them overcooked, because you're spending more time turning them and keeping them in the pan, and the coating/breading starts falling off, the juices leak out and the meat gets dry. Start with the pieces skin-side down, and end with them skin-side up. This keeps the skin crisp, if you use that kind. If you don't want the skin, pull it off after you cook them - it keeps them much juicier that way. But, if you're going to go to the trouble of having real fried chicken once in a while, then have REAL fried chicken!
      If you happen to know someone - or someone's mother, aunt or grandma! - who can fry chicken well, ask them to teach you how! If not, find a good recipe, and use their directions for the temperature to set the pan control. ALWAYS preheat it, and make sure it's good and hot per the thermostat, but never smoking hot.
      Don't plunk the pieces in right away when the temp control tells you it's hot the first time - let it sit for a minute or two, sort of like preheating an oven. Don't add too many pieces at one time, either, because this will cool down the oil too fast, and then the chicken will come out greasy, because it starts soaking up the oil, instead of being cooked by it. Start with the dark meat - the heavier pieces first, and finish with the breasts and wings, which take less time to cook. Do not drain the cooked chicken on paper towels either, as this can make the bottoms of the pieces soggy. Use the same kind of wire rack you would cool cookies on, placed OVER the paper towels to collect the drips. They cool more evenly, and don't sit there in the cooling oil that would be soaking into the paper towels, getting soggy and limp. Restaurants never cool friend chicken on paper towels - they always use some kind of metal rack or perforated holding pan. Use this for any fried foods, and you'll always have better results. (Except fried potatoes of course! LOL!) Good luck!

      Delete
  18. going to try this, only instead of regular flour, will use almond or coconut...we are eating the "paleo" way...sounds so yummy!!!!

    ReplyDelete
  19. looks soooooooooooo good !!!!

    ReplyDelete
  20. On the sugar question, raw honey is actually very good for you and a natural sweetener. Just use more honey.

    ReplyDelete
  21. Could you use whole wheat flour instead?

    ReplyDelete
  22. Okay I tried with pork and they were good! I tried this recipe with 8 - 10 boneless skinless chicken thighs and they were awesome, without deep frying them! I added 3 Tbsp of coconut oil to a 13 x 9 pan and put in oven to melt at 350 while coating the pieces with egg and flour mixture. Placed in oven and cooked for 10 minutes on one side. Turned over and cooked for another 10 while preparing sauce. Added sauce over top of all and placed in over for another 10 minutes ~ absolutely fantastic. I also cut 1/4 cup of brown sugar out and 1/4 cup of soy sauce! Perfect!

    ReplyDelete
  23. I'm gonna make these tomorrow. I found that honey is rather expensive though.

    ReplyDelete
  24. wow they look so good, I have to try this. I printed this and I can't wait.

    ReplyDelete
  25. This was delicious we tripled the ginger just because we chopped too much up. Best meal with mashed red potatoes and corn yum!

    ReplyDelete
  26. HONEY IS QUITE EXPENSIVE SO DOUBT I WILL BE ABLE TO FIX THIS VERY OFTEN DUE TO THE 1 1/2 CUP HONEY BUT WILL BE SURE TO ADD IT TO THE FUTURE RECIPES TO AT LEAST TRY

    ReplyDelete
  27. Just a reminder...sometimes what we think we are buying as "honey" is no more than colored corn syrup which is not good for you. Be careful, especially with imported "honey." It's best, if you can, to purchase your honey from a reputable and preferably local dealer!

    ReplyDelete
  28. I make this all the time and for the glaze I cut all the ingredients in half. You still have plenty of sauce to pour over the chops. These are awesome pork chops!

    ReplyDelete
  29. Can you do this recipe with bone in chops? And can you use Ginger powder or does it have to be fresh Ginger? Thanks.

    ReplyDelete
  30. Just wanted to thank you for this recipe. I have been trying to find a way to make pork chops that are easy enough for my 84 year old mother to be able to chew. (And I have tried a lot, believe me!) Well, I have found it! She even came back for seconds. I used center cet thin sliced pork loin chops. And they just melt in your mouth!

    ReplyDelete
  31. I have pork steak in the freezer.....think that would do for this recipe?

    ReplyDelete
  32. Made this last night for the family. They loved it. This morning my husband was raving about it on Facebook this morning. This recipe is definitely a keeper. Thank you.

    ReplyDelete
  33. How thick should the chops be? 1.5" thick?

    Just want to make sure it's not over or under cooked because ofthickness!

    Thanks!

    ReplyDelete
  34. This was a hit @ our house & I don't like pork chops! I've been looking for a recipe that I would like as pork chops always seem to be on sale here! Tonight I'm making my second batch & ve tweaked them just a bit (as I do with every recipe ;)). Can't wait for them to come out of the oven!

    ReplyDelete
  35. Woo Hoo!! Guess who's having Crunchy Honey Garlic Pork Chops for dinner this week!! I like your choice of spices. I will use 1" chops, but will, of course, be cooking thoroughly. No pink pork here! Thank you for posting this recipe! :)

    ReplyDelete
  36. These were GREAT! Did it with chicken and added a little maple syrup to the glaze only because I didn't have enough honey. Can't wait to make again!

    ReplyDelete
  37. I made this tonight with boneless loin chops-I pounded the dickens out of them with the pointy side of the meat mallet, then followed the recipe as directed. Everyone in the house LOVED them! This one is definitely a keeper, they are DELICIOUS, and that touch of cayenne is really the perfect finishing touch to keep them from being too sweet. Thank you so much for another recipe I can put in the regular rotation and that everyone loves!

    ReplyDelete