![]() ![]() Watch this carefully as it simmers because it can foam up over the pot very easily. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.Add the honey, soy sauce and black pepper.Cook over medium heat to soften the garlic but do not let it brown. In a medium saucepan add the 2 tbsp olive oil and minced garlic.Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the Honey Garlic Sauce.Serve hot with cooked spinach and lemon wedges. I use a burner setting of about 4 to 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. T I find just below medium heat works well. You will want to carefully regulate the temperature here so that the chops does not brown too quickly. Heat a skillet on the stove with about a half inch of canola oil covering the bottom.Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture.Make an egg wash by whisking together the eggs and water.You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe (or the chicken version).and there will be a next time. ![]() NOTE: This flour and spice dredge mix is sufficient for two batches of this pork chop recipe.
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