Double Crunch Pork Chops

I have a confession. I did a bad thing yesterday.

Well, bad according to my health-conscious friends, anyway. I had a corn dog for lunch. With tater tots. And a cherry limeade. And you know what? I don't feel the least bit guilty about it!! I cook dinner at home pretty much every night, I take my lunch to work most days, and I've been to the gym every.single.day. this week!

So, if I had a moment of weakness when CGutta's sister (let's call her KelBell!) taunted me with talk and pictures of her corn dog lunch, then I'm just fine with that. And let me tell you...that lunch was worth every sinful, fried calorie.

Another meal that I had recently that was worth every delicious calorie, was this double crunch pork chop!! Not that it is chock full of fat and grease, but it does use a bit of oil to "pan fry" so, you know...a little less healthy than some of my more recent dinners, but still better than my lunch yesterday ;) It was still very quick and easy to prepare, and the sauce...oh my. If you haven't caught on by now, I'm a bit of a sucker for a good sauce, glaze, or condiment. These chops really hit the spot with the flavors in the coating and the sauce. It's rare that I find a pork chop that is successful in my kitchen, but this one has now been added to that short list!

Double Crunch Pork Chops

As seen on A Seasoned Greeting

Ingredients

• 2 thick cut pork chops
• olive oil for pan-frying
• 1 cup flour
• 2 eggs
• 1 Tbsp milk
• salt & pepper to taste
• 1/8 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp thyme
• 1 tsp sage
• 1 tsp paprika
• 2 Tbsp olive oil
• 3 garlic cloves, minced
• 3/4 cup honey
• 1/4 cup soy sauce
• 1/2 tsp fresh ground pepper

 

Preparation

1. Heat a heavy skillet over medium-high heat. Pour enough olive oil in the pan to just barely coat the bottom.
2. Season the pork chops on both sides with salt and pepper, and set it aside.
3. In a bowl or other dish, combine the flour, ginger, nutmeg, thyme, sage, and paprika. And in a second bowl or shallow dish, whisk the eggs with the milk.  
4. Dip the chops in the flour mixture, coating both sides, then coat with the egg mixture, and then again in the flour mixture. Press down firmly to make sure the chops are well coated.
5. Cook the chops in the heated oil for about 9 minutes, then flip and cook 7-8 minutes more until fully cooked.
6. While the chops cook,  heat the 2 tablespoons of olive oil in a small saucepan, then add the garlic but do not allow it to brown.
7. Add the soy sauce, honey, and pepper and simmer 5-7 minutes, stirring often to prevent foaming. 
8. When chops are done cooking, plate them and spoon the sauce over the top (don't be afraid to really pour it on!) and enjoy!