Double Crunch Honey Garlic Pork Chops

I've had the Double Crunch Honey Garlic Chicken recipe pinned on pinterest for some time.   I decided to make them tomorrow for the super bowl game.   Today; when I had thawed some pork chops and decided I wanted to try something new; I went on pinterest.  There I found the pork (and original) version of this recipe.     So here they are!!!!


Honey Garlic Sauce:
In a medium sauce pan add 2 tbsp of olive oil and 3-4 chopped garlic cloves.   Cook over medium heat to soften but do not brown.  
Add: 1 cup honey, 1/4 cup soy sauce and 1 tsp black pepper*.   Simmer over medium heat for 5-10 minutes (be careful so it does not foam/boil over).   Set aside, off heat while you finish your chops.

 
6 boneless pork chops, trimmed

Mix together:
1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayanne pepper

Whisk together an egg wash:
2 eggs
4 tbsp water

Season your pork chops with salt and pepper.      Dip the pork chops into the dry mix.   Dip the chop into the eggwash.   Dip the chops into the dry mix one more time; pressing it in to get them good and coated.

Heat a skillet with about 1/2 inch of canola oil.   Temperature should be about a 4 our of 10; so that your pork cooks through without over browning your outside.   Fry the pork chops for about 5 minutes on each side, until golden brown and crispy.  

Set the chops onto a drying wrack for a few minutes and then dip into the Honey Garlic Sauce and serve.  



*I think that these would be awesome with a touch of red pepper flakes as well; and when I make the chicken version tomorrow; I may just make them that way.  

5 Stars    The sweet honey glaze and crispy "chicken" coating makes even the kids like this one!   YUM.DIDDILY.DUM!

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