tag:blogger.com,1999:blog-4001048742448308736.post8486392384391489201..comments2024-03-26T14:49:22.563-05:00Comments on Sweet Tea and Cornbread: Crunchy Honey Garlic Pork Chops!Kathyhttp://www.blogger.com/profile/17143442298755987029noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-4001048742448308736.post-61235454779126038492016-05-03T12:42:28.912-05:002016-05-03T12:42:28.912-05:00Can I use bone import chops?Can I use bone import chops?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-39060585787097068652015-01-17T13:04:06.524-06:002015-01-17T13:04:06.524-06:00I also used the chicken tenders sooo goodI also used the chicken tenders sooo goodAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-60903013215392460602014-04-27T18:18:55.728-05:002014-04-27T18:18:55.728-05:00This looks ans sounds soooo good! I am going to tr...This looks ans sounds soooo good! I am going to try this right here!That Black Chichttps://www.blogger.com/profile/06809077007473670113noreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-58094071567841323372014-03-17T19:53:29.492-05:002014-03-17T19:53:29.492-05:00I made this tonight with boneless loin chops-I pou...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!Schmoomomhttps://www.blogger.com/profile/04251824918338376827noreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-9236910049944265742013-09-18T21:15:11.055-05:002013-09-18T21:15:11.055-05:00These were GREAT! Did it with chicken and added a ...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!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-46106044309866295422013-09-18T15:04:12.443-05:002013-09-18T15:04:12.443-05:00Woo Hoo!! Guess who's having Crunchy Honey Gar...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! :)<br />Mary Shttps://www.blogger.com/profile/01640804748066552858noreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-76530267953337451532013-09-16T15:44:59.918-05:002013-09-16T15:44:59.918-05:00This was a hit @ our house & I don't like ...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! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-64899256199944852402013-09-11T16:51:35.730-05:002013-09-11T16:51:35.730-05:00How thick should the chops be? 1.5" thick?
J...How thick should the chops be? 1.5" thick?<br /><br />Just want to make sure it's not over or under cooked because ofthickness! <br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-33329362288972321052013-09-07T13:49:02.258-05:002013-09-07T13:49:02.258-05:00Um hello, honey garlic chicken wings have been aro...Um hello, honey garlic chicken wings have been around forever lolAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-67543612133692278072013-08-13T07:04:13.543-05:002013-08-13T07:04:13.543-05:00Made this last night for the family. They loved it...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.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-87094038265932477122013-08-11T21:13:27.409-05:002013-08-11T21:13:27.409-05:00I have pork steak in the freezer.....think that wo...I have pork steak in the freezer.....think that would do for this recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-34483571715039723232013-07-21T13:31:50.286-05:002013-07-21T13:31:50.286-05:00on the stove as I type!
on the stove as I type!<br />alkinseyhttps://www.blogger.com/profile/15782370498055634435noreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-82243139801254947702013-07-20T00:02:38.433-05:002013-07-20T00:02:38.433-05:00If you really want to get it right with frying chi...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! <br />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. <br />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! Shari Dnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-81510738598593948732013-06-14T12:56:47.104-05:002013-06-14T12:56:47.104-05:00If you put a wooden spoon on top of your pot or pa...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.Anonymoushttps://www.blogger.com/profile/17433681814441841134noreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-34299060736519248322013-05-23T18:41:48.715-05:002013-05-23T18:41:48.715-05:00Just wanted to thank you for this recipe. I have ...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!Tessnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-53235870186538846552013-05-14T09:19:25.110-05:002013-05-14T09:19:25.110-05:00Try using agave nectar, it works great already don...Try using agave nectar, it works great already done itAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-2462612394457528172013-05-10T14:16:59.248-05:002013-05-10T14:16:59.248-05:00Can you do this recipe with bone in chops? And can...Can you do this recipe with bone in chops? And can you use Ginger powder or does it have to be fresh Ginger? Thanks. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-36816255426213432972013-05-07T23:46:40.677-05:002013-05-07T23:46:40.677-05:00I make this all the time and for the glaze I cut a...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!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-59643718797317096482013-05-03T15:32:32.430-05:002013-05-03T15:32:32.430-05:00Look very taste!!!Look very taste!!!德德https://www.blogger.com/profile/07132240117984270972noreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-63678765019884057362013-04-27T06:20:17.377-05:002013-04-27T06:20:17.377-05:00Just a reminder...sometimes what we think we are b...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!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-47916707634340284802013-04-05T07:11:37.855-05:002013-04-05T07:11:37.855-05:00HONEY IS QUITE EXPENSIVE SO DOUBT I WILL BE ABLE T...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 TRYAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-77728546299594830592013-04-04T22:16:37.709-05:002013-04-04T22:16:37.709-05:00This was delicious we tripled the ginger just beca...This was delicious we tripled the ginger just because we chopped too much up. Best meal with mashed red potatoes and corn yum!Nipplarhttps://www.blogger.com/profile/15335438865872206635noreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-58322295246873466752013-04-04T14:52:57.028-05:002013-04-04T14:52:57.028-05:00wow they look so good, I have to try this. I print...wow they look so good, I have to try this. I printed this and I can't wait.ellennoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-31636013798133636562013-03-16T16:13:23.807-05:002013-03-16T16:13:23.807-05:00I'm gonna make these tomorrow. I found that ho...I'm gonna make these tomorrow. I found that honey is rather expensive though.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001048742448308736.post-40680041107868993262013-03-12T09:01:09.145-05:002013-03-12T09:01:09.145-05:00Chicken Brest sliced in strips can be done like th...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<br />Anonymousnoreply@blogger.com