Ingredients

The following ingredients have 4 Servings
  • 4 pork chops ((fat trimmed off, rinsed and pat dry))
  • 3/4 cup all-purpose flour
  • 1 tsp each, salt & pepper
  • 1 Tbsp ground ginger
  • 1/2 Tbsp ground nutmeg
  • 1 tsp ground sage
  • 1/2 Tbsp smoked paprika
  • 1/4 tsp ground cayenne pepper
  • 2 large eggs
  • 2 Tbsp water
  • vegetable oil ((for frying))
  • 1 Tbsp olive oil ((extra virgin))
  • 1 Tbsp ketchup
  • 1 Tbsp garlic ((minced))
  • 3/4 cup honey
  • 1 Tbsp soy sauce
  • 1/2 tsp pepper

Instruction

  • Start your dredging station. Combine flour, salt, pepper, ground ginger, ground sage, smoked paprika, and ground cayenne pepper in a medium mixing bowl. Next, combine the eggs and water in a second mixing bowl.
  • Add vegetable oil to your frying pan or skillet, covering the bottom with about a quarter inch of oil. If your pork chops are not thin cut, you will need to add more oil so there is enough to reach about half way up the side of your pork chops (you will also need to adjust your cooking time up depending on the thickness of your pork chops).
  • Heat your frying pan or skillet, with the oil, to just below your medium setting. Adjust this down, if needed, to keep your pork chops from browning too quickly.
  • While your cooking oil is heating, start coating the pork chops. Coat each pork chop by dipping them in the seasoned flour, then into the egg wash, and back into the seasoned flour. Coat your pork chops thoroughly with the seasoned flour on the last coating.
  • Carefully set each pork chop in the hot oil by holding the top corner and placing the bottom corner in the oil, then setting the rest of the pork chop down into the oil so that the top edge you are holding is pointed away from you (that way if the hot oil splashes up it will not splash toward you).
  • Cook the pork chops for about 4-5 minutes per side, or until nicely golden and crispy. Remove from the frying pan or skillet and transfer to a wire cooling rack to drain before serving with the honey garlic sauce.