Crunchy Honey Soy Glazed Pork Chops
Ah, the other white meat. Something I really knew nothing about. I’ve dabbled in pork tenderloin but never chops. This lack of chop experience is not due to anything in particular; it’s just the way it is. Other than bacon, I don’t think we had pork on the regular growing up. Tonight I changed all that. I took a gamble on the pork chop and it was all worth it! I wound up with a relatively easy dish that was pretty tasty. The original recipe places the chops over a bed of brown rice but I went with brown rice noodles – just as good, I would imagine. In the future, I might do a veggie stir fry as well. I just wasn’t sure how things would go down with the new meat. Now, that I’m a little more comfortable, I can get creative. You are gonna like this one…
4- 5 pork chops – trim any fat
1 1/2 cup flour
1 teaspoon season all salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoons canola/vegetable oil
2 tablespoons butter
4 cloves garlic, minced or finely chopped
1/2 cup soy sauce
1/2 cup water
1/2 cup honey
2 tablespoons hoisin sauce
juice of 1/2 a lime
green onions and starch for serving (rice, noodles, orzo)
1. Start by combining the flour, season all salt, onion powder, garlic powder, poultry seasoning, paprika and black pepper.
2. In a bowl, scramble the eggs. Pour the eggs into a shallow dish.
3. Set up an assembly line with the pork chops, eggs, then flour.
4. Dredge each pork chop in the flour, then egg then back to the flour.
5. To a large skillet, add the oil and butter.
6. Preheat the skillet on medium high heat. Once the butter has melted add the pork chops.
7. Fry on each side for about 4 minutes or until they are no longer pink in the middle. Remove from the pan and place on a large plate.
8. To the pan, add the garlic. Let it cook for about 2 minutes on medium heat.
9. Add the soy sauce, water, honey, hoisin sauce and juice of the lime. Bring this to a simmer.
10. Using a set of tongs, take each pork chop and flip in the sauce. Place the pork chop on a bed of rice or rice noodles, in my case, and garnish with green onions and a lime wedge. You can drizzle the excess sauce over the presentation if you wish. You might not be able to help yourself!
Original Recipe from Mrs. Schwartz’s Kitchen click here.