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Double dipped and delicious

My apologies for being away from my blog within the past few weeks. I was out of town visiting my grandma. We had a wonderful time as usual. While I was there I had the pleasure of cooking for her. She loved it! I had a lot of fun!

I’m happy to be home and excited to continue cooking and blogging.

That’s enough about me, let’s talk about cooking. Today I’m sharing with you this double dipped and deliciously crunchy pork chops, coated in a sticky honey garlic sauce that is knock your socks off delicious! It’s so good, you’ll want to use this sauce on everything!

Honey Garlic Pork Chops

Ingredients

Glaze

½ C. honey, or more, to taste

4 cloves garlic, minced

2 Tbsp. soy sauce or Bragg’s

1 Tbsp. cornstarch

¼ C. water

Pork Chops

2 C. all-purpose flour

1 tsp. dried thyme

1 tsp. dried oregano

½ tsp. paprika

¼ tsp. cayenne pepper

3 large eggs, beaten

4 Tbsp. water

6-9 pork chops, not too thick, you can use boneless pork loin

1/2 tsp. salt

1/2 tsp. ground black pepper

1 C. vegetable oil, for frying

green onions, sliced

Directions

Glaze

1. In a medium saucepan over medium-high heat, combine honey, garlic and soy sauce. In a small bowl, stir together the cornstarch and water. Stir the mixture into the saucepan until thickened, about one-two minutes. Set aside.

Pork Chops

2. In a medium bowl combine flour and seasonings. Divide into two small bowls, working with just half at a time kept the flour from getting clumped or wet. Set aside.

3. Whisk the eggs and four tablespoons of water together in a separate small bowl. Season pork chops with salt and pepper, to taste.

4. Dip the chops in the flour, then over into the egg, and then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating. Shake off any excess. Place on a wire rack and continue until all meat is coated.

5. Heat vegetable oil in a large skillet over medium-high heat. Working in small batches, add the chops to the skillet, two or three at a time, and cook until evenly golden and crispy, approximately five-six minutes on each side. Drain on paper towel-lined plate. Try not to turn more than twice, or your breading will come off. Place cooked pork chops in a large bowl, pour warm sauce over and toss well to coat. Top with green onions if desired and serve immediately.

Source Cakes Cottage

Sorry, it’s a little-burnt. Pork Chops can sometimes be a bit tricky for me. They overall still tasted fantastic!

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