Posts Tagged With: pork

Double Crunch Honey Garlic Pork Chops

We made these for supper a few nights ago, and damn are they good!  

Crunchy Honey Garlic Chops


  • About 6 center loin pork chops, well trimmed (any cut will do, boneless just made it a little easier)

For the coating, sift together:

  • 1 cup flour
  • 2 tsp salt
  • 2 tsp black pepper
  • 1.5 tbsp ground ginger
  • 1 tbsp ground nutmeg
  • 1 tsp ground thyme
  • 1 tsp ground sage
  • 1 tbsp paprika
  • 0.5 tsp cayenne pepper (we did a full teaspoon and it gave it a nice spice, without being hot)

Make an egg wash by whisking together:

  • 2 eggs
  • 4 tbsp water


  1. Season the pork chops with salt & pepper, then did the chops in the flour and spice mixture
  2. Dip the chop into the egg wash and then a final time into the flour & spice mix, pressing the mix into the chop to get good contact.
  3. Heat a skillet on the stove with about a half inch of canola oil.  You will want to carefully regulate the temperature so that the chops do not brown too quickly on the outside before they are fully cooked on the inside.  Just below medium works well.
  4. Fry the chops gently for about 4 or 5 minutes per side until golden brown and crispy.
  5. Drain on a wire rack for a couple of minutes before dipping the cooked into the Honey Garlic Sauce.  Serve with noodles or rice.

Honey Garlic Sauce:

In a medium saucepan add:

  • 2 tbsp olive oil
  • 3-4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown.  Then, Add:

  • 1 cup honey
  • 2 tbsp soy sauce
  • 1 tsp ground black pepper
  • *optional* = 1 tbsp of hot chili garlic sauce (we used Huy Fong brand)

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.  Watch this carefully as it simmers because it can foam up over the pot very easily.

Photo and original recipe from Rock Recipes blog

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Piña Colada Pork Chops

Prep time: 10 minutes

Cook time: 15 minutes

Marinate time: 8 minutes


  • 4 pork chops (you can use boneless or boned, but thicker ones are better)
  • 3 limes
  • 1/c cup of caned coconut milk
  • salt
  • cayenne pepper to taste
  • 4 scallions, minced for garnish
  • 1/2 cup cilantro, minced for garnish (optional)



  1. Marinate the pork in the juice of one lime while you prepare a medium hot fire (5-8 minutes).  If you don’t have a grill, or it’s too cold outside to grill (like it always is in Buffalo), then simply pan fry it, use a George Foreman, or bake them. 
  2. Grill the chops about 6-8 minutes on each side, until they’re cooked all the way through.
  3. Warm the coconut milk over low heat; season with salt and a pinch of cayenne.
  4. Add the juice from the second lime to the sauce.
  5. Transfer the chops to plates and spoon the sauce over them.
  6. Garnish with scallions and cilantro, sprinkling the juice from the last lime over everything.
  7. Serve with rice and remaining sauce.

This is a really easy recipe, and surprisingly had a lot of taste.  I wish I had a picture to post, but I was hungry the night we made these, and I ate it all before I even thought about getting out the camera! 

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