Tag Archives: Garlic powder
Crunchy Honey Garlic Pork Chops
I love cooking and always have so much fun doing it, especially when I listen to music. As some of you probably already know I often enjoy listening to the Elvis Presley Radio as I cook. So, last night I did just that while I prepared these delicious Crunchy Honey Garlic Pork Chops.
If you love honey garlic chicken wings, you’ll love this Crunchy Honey Garlic Pork Chops recipe! I know I did! Haha! 😀 They are 100% flavorful with a mix of sweet & spicy.
Lol, next time I think I will listen to Patsy Cline or 50’s Rock ‘n’ Roll.
What do you like to listen to while you cook?
Crunchy Honey Garlic Pork Chops
Ingredients
1 lb boneless pork chops (Rinsed and pat dry), Set aside
2 eggs
4 Tbsp. water
2 C. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
3 Tbsp. Canola oil for frying chops
GLAZE
1½ C. honey
½ C. brown sugar
½ tsp. ginger
1/8 tsp. cayenne pepper, to taste
½ C. soy sauce
1 Tbsp. Garlic, chopped
2 Tbsp. Butter
Ready? Let’s get cooking!
Directions
Preheat oven 350
Line a 9″x”13 baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.
1. Whisk the eggs and the water together in a shallow dish. Next, combine the flour, salt, pepper, and garlic powder in another shallow dish. Mix well. Then dredge each pork chop in the flour, then over into the egg mixture. Then dip the chop 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.*
2. Heat the oil in your skillet over medium heat. Shake excess flour off and put the chops in the skillet with approximately a half inch of oil. Be sure the oil is hot, but not extremely hot or the chops will cook too fast. Cook for about six minutes on each side. Try not to turn more than twice or your breading will come off. Transfer your pork from the pan to the previously prepared baking dish.
3. In a saucepan over medium heat, saute the garlic and add the butter. Combine the honey, soy sauce, brown sugar, cayenne, and ginger. Constantly stirring and bring to a boil then reduce to low and simmer for about five minutes. *Keep a close eye on this carefully because it will foam and might boil over.*
4. Pour 1/2 of the sauce over the pork chops. Carefully flip the chops over and pour the other 1/2 over the other side. Place uncovered in the oven for about twenty-twenty five minutes. This sets the glaze and finishes them to be sure they are cooked through.
Source Key ingredient
Asparagus, a new favorite veggie
What are your least favorite vegetables? Lol, I will certainly tell you what my least favorites are; celery, tomatoes, and asparagus. Yes, I know you think I’m incredibly crazy for not liking asparagus. Lol, I actually can’t agree with you more on that one because I think I’m insane too. Haha! 😀
However, thankfully with the help of this cheesy baked asparagus recipe, it came to my rescue lol. It’s incredibly tasty and after my first time of trying it, I am happy to say that I am already hooked. 🙂
Cheesy Baked Asparagus
Ingredients
1 bunch asparagus
3 Tbsp. Butter
1 Tbsp. Grated parmesan cheese
3/4 C. shredded mozzarella cheese
1 tsp. Italian seasoning
1/2 tsp. house seasoning
For those of you who cannot find house seasoning at your local grocery store, I include a method for house seasoning:
(1/4 cup each garlic powder, onion powder, pepper, and Salt. (optional)
Directions
Preheat oven to 400F.
1. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside. Rinse asparagus and pat dry. Next, cut the woody part off the asparagus.
2. Place the veggie on the baking sheet. In a microwave safe bowl melt the butter. Next, combine the house seasoning and parmesan cheese and mix well. Drizzle mixture on top of the vegetable.
3. Sprinkle a little bit of parmesan and place the veggie in your oven for 15 minutes. Remove and top with the mozzarella cheese and a little bit of Italian seasoning over the top. Return to the oven for additional 5-7 minutes. Bake until cheese is melted and bubbly.
Recipe adapted from Just a Pinch
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