🍯 Pork Chops with Crunchy Honey Garlic Sauce
🍽️ Serves: 4
⏱️ Ready in: ~35 minutes
🧂 Ingredients:
For the Pork Chops:
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4 bone-in or boneless pork chops (¾–1 inch thick)
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1 cup all-purpose flour
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½ cup cornstarch
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1 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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½ tsp paprika
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2 eggs, beaten
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Oil for frying (vegetable or canola)
For the Crunchy Honey Garlic Sauce:
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4 cloves garlic, finely minced
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½ cup honey
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¼ cup soy sauce
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2 tbsp rice vinegar or apple cider vinegar
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½ tsp red pepper flakes (optional, for heat)
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1 tbsp cornstarch + 2 tbsp water (for thickening)
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¼ cup toasted panko breadcrumbs or crushed crispy onions (for the “crunch”)
👩🍳 Instructions:
1. Prep the Pork Chops:
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Pat chops dry with paper towels.
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In one bowl, beat the eggs.
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In another bowl, combine flour, cornstarch, salt, pepper, garlic powder, and paprika.
2. Coat and Fry:
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Dip each pork chop in the flour mix → then egg → then back into flour mix.
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Heat oil in a skillet over medium-high heat (~350°F).
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Fry pork chops 4–5 minutes per side, until golden brown and internal temp reaches 145°F (63°C).
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Transfer to a paper towel-lined plate or wire rack.
3. Make the Sauce:
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In a saucepan, combine honey, soy sauce, vinegar, garlic, and red pepper flakes.
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Bring to a simmer, then stir in cornstarch slurry (cornstarch + water).
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Stir until sauce thickens slightly (1–2 minutes).
4. Add the Crunch:
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Stir in toasted panko or crispy onions just before serving to maintain the crunch.
💡 Toast panko in a dry pan until golden for best results.
5. Sauce and Serve:
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Drizzle the sauce generously over the pork chops or dip each chop into the pan to coat.
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Serve hot with rice, mashed potatoes, or steamed veggies.
📝 Tips:
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Use boneless chops for quicker cooking, or bone-in for more flavor.
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Let fried chops rest for 5 minutes before saucing to keep them crispy.
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Make it spicy by adding extra chili flakes or a dash of sriracha to the sauce.
Let me know if you’d like a baked version, air-fried option, or want to use chicken instead of pork!
