One of my
favorite side dishes to make is my fried rice (check out my recipe here...).
I could serve it every day of the week.
Unfortunately I would run out of main dishes to serve with it by
Wednesday! This pork chop recipe is
perfect with vegetable fried rice. It
has all of the Asian flavors of ginger, sage, honey, soy, and garlic. It’s pan seared and then baked, which makes
it crispy on the outside and tender and juicy on the inside. Give it a try!
Honey Garlic Pork Chops
Ingredients:
Two boneless
pork chops, thawed
¼ of all-purpose
flour
2 eggs
beaten
1 teaspoon
each of dried sage, coriander, and ginger
Salt and
pepper, taste
For the
sauce:
1 tablespoon
of minced garlic
1 tablespoon
of honey
3
tablespoons of soy sauce
Directions:
Pound the
pork chops so that they are about 1 inch thick.
On a plate, combine flour and spices.
In a small bowl, beat your eggs.
Set up your breading station.
Preheat your
oven 350 degrees. In a medium skillet,
heat a couple of tablespoons of canola oil.
Bread your pork chops by dipping them first in flour, then egg, and then
flour again. Once your oil is hot, place
your pork chop carefully into the pan.
Allow it to cook for a few minutes or until that side is golden
brown. Carefully flip you pork chop and
cook on the other side.
Move your
pan into the oven and cook for about 5-7 minutes. Because the meat has been pounded out, it
shouldn’t take long to cook through. As
always, when cooking time is finished, allow the meat to rest tented with foil
for a minute or two.
Prepare your
sauce. In a small saucepan, combine the
three ingredients and bring to a boil.
As soon as it gets here, turn off the heat and whisk. Be careful not to let the honey harden (this
will happen if it boils too long).
After your
pork has rested, plate the crispy chop and drizzle on some of the sweet and
salty sauce.
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