Double Crunch Pork Chops

Published June 13, 2012 by jenmatteson

There is absolutely nothing wrong with pork, of course unless you’re Jewish or Muslim…or don’t eat pork for any other personal beliefs – the latest I’ve heard was that some people don’t eat pork because pigs don’t sweat.  I’m not sure of the connection there, but hey, to each their own!  Anyway, my point is that I don’t typically eat a lot of it.  If you’ve followed my blog at all, you’ll see a lot of chicken, turkey, and seafood.

However, I like changing it up from time to time, plus I had these pork chops in my freezer from Nate’s mom that I wanted to use up.  Great news for me, is that I just saw this recipe posted on my What’s Cooking board, which promted me to whip these up.  An added bonus is that I already had all ingredients at home (well, I thought I did, but poor Nate had to stop and get some honey on his way home – he’s the best!).

Seeing as though I rarely cook pork chops, I followed the cooking time pretty precicely, at least for the first side. I should have trusted my instinct and flipped them sooner.  Oh well, only one side got a little dark.  These were super fabulous and crispy with a nice tender center.  The sauce was amazing and could be used for chicken or fish…mmm, salmon would be great!  The only thing I would change for next time is to add a little sriracha in the sauce for a kick.  It’s perfectly fine on it’s own, but you know I like things spicy!

Double Crunch Pork Chops

Source: Sweet Beginnings
Servings: 4


4 thick cut pork chops
salt and pepper
1 cup all-purpose flour
1/2 tsp freshly ground ginger
1/4 tsp ground nutmeg
1 tsp dried thyme
1 tsp dried sage
1 tsp paprika
1 egg
1 tbsp milk
olive oil
3 cloves garlic, minced
1/2 cup honey
1/4 cup low sodium soy sauce
fresh ground pepper


1. Season pork chops with salt and pepper on both sides.  In a shallow dish, combine flour, nutmeg, thyme, sage, and paprika.  In another shallow dish, whisk egg, milk, and ground ginger together.

2. Dredge chops in flour, shaking off excess, then into the egg mixture, making sure to completely coat the chop.  Let excess drip off, then dredge in flour mixture again.  Repeat for remaining pork chops.

3. In a large frying pan, heat enough olive oil to just coat the bottom over medium-high heat.  Once oil is hot, place coated chops in and cook about 6-8 minutes, flip, and cook for another 6-8 minutes.  Chops should be completely cooked through and just starting to turn dark brown.

4. In a small sauce pan, heat 1 tsp of olive oil over medium heat.  Add garlic and saute for 2 minutes.  Add honey, soy sauce and pepper and simmer over low heat.  Whisk mixture continuously, it will bubble up, but you don’t want it to boil over.  Simmer for 5-7 minutes, remove from heat, and let cool for at least 2 minutes.  Sauce should be slightly thick and sticky.  Serve pork chops topped with honey-soy sauce.

One comment on “Double Crunch Pork Chops

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