Friday, March 2, 2012

Double Crunch Savory Pork Chops

Pork chops always seem to be confusing to me. Aside from an apple and brown sugar recipe I have and an Italian style chop I made (but didn't post because the picture was horrendous), I really have no idea what to do with chops. Why are they so confusing?! Why can't they be as easy to me as chicken is? I bought a pack of thick cut pork chops at Harris Teeter last week since they were on sale and I went to Foodgawker to browse through some drool-worthy photos of pork chops and hoped something would jump out at me. I came across a delicious photo for a "double crunch" pork chop and decided to read the recipe. It was a seasoned chop, dipped in the flour seasoning twice, pan sauteed and then drizzled with a savory honey soy sauce glaze.

Wow! I knew I had to try this, and I am so glad I did. I loved the combinations of the sage, ginger, thyme, paprika, and nutmeg in the flour seasoning...what a punch of flavor! The sauce is an incredible combination of sauteed garlic, olive oil, soy sauce, and honey. I definitely recommend giving this one a try. I'm not tagging this as "Quick and Easy" since it involves dredging and breading, but aside from that this is pretty quick to throw together while still being impressive with the depth of flavor.



Ingredients
-2 thick cut pork chops
-EVOO for sauteing
-1 cup flour
-2 eggs, whisked with splash milk for dredging
-salt & pepper to taste
-1/8 teaspoon ginger
-1/4 teaspoon nutmeg
-1 teaspoon thyme
-1 teaspoon sage
-1 teaspoon paprika
-2 tablespoons EVOO
-3 cloves garlic, minced
-3/4 cup honey
-1/4 cup soy sauce
-1/2 teaspoon fresh ground pepper

1. Preheat frying pan over medium heat with a few tablespoons of EVOO.

2. Season the chops with salt and pepper to taste on both sides. In a bowl, combine the flour, ginger, nutmeg, thyme, sage, and paprika. Dredge chops in the seasoned flour, then the egg wash, then back again into the seasoned flour. Press firmly to make sure chop is well coated. Cook chops 9 minutes, flip and cook 7-8 minutes more until fully cooked.

3. In a saucepan, heat the 2 tablespoons EVOO and add the minced garlic. Do not brown the garlic. Add the soy sauce, honey, and pepper. Simmer 5-10 minutes. Mixture can foam up if not watched. Drizzle generously over chops and serve immediately.

Source: Rock Recipes

1 comment:

  1. Trying this tonight with my 4 year old and 17 month old boys. I grew up with the "traditional" crispy pork chop, just breaded and pan fried.

    ReplyDelete