My friend Heidi from work gave me another great dinner idea last week. Usually when I make pork, I’ll coat it with some egg and panko bread crumbs and it’s the thicker cut, I bake it in the oven. But when she showed me what she made I had to try this one as well. This was really good. I try not to “fry” foods anymore so I did use the healthier oil that has the Omega 3 in it. And the different spices added to the flour really adds great flavor.
I’m not a huge fan of white rice. To me it’s sort of a waste of carbs/calories. So I made some sweet potatoes on the side and sprinkled a bit of brown sugar over the top. The pork chops were quick and easy to make. After putting in the pan, it only took a few minutes on each side for the pork to cook and get crisp.
Even with our busy sport schedule this was easy enough to get on our dinner table and out the door to be on time.
- FOR THE DREDGE:
- 1-½ cup Flour
- 1 teaspoon Season All Salt
- ½ teaspoons Onion Powder
- ½ teaspoons Garlic Powder
- ¼ teaspoons Poultry Seasoning
- ½ teaspoons Paprika
- ¼ teaspoons Black Pepper
- 2 whole Eggs
- 4 whole Pork Chops
- FOR THE SAUCE:
- 1 Tablespoon Canola Oil
- 2 Tablespoons Butter
- 4 cloves Garlic, Minced
- ½ cups Soy Sauce
- ½ cups Water
- ½ cups Honey
- 2 Tablespoons Hoisin Sauce
- ½ whole Lime, Juiced
- Chopped Green Onions, Optional Garnish
Start by combining the flour, Season All seasoned salt, onion powder, garlic powder, poultry seasoning, paprika and black pepper in a shallow bowl. In another bowl crack the eggs and stir with a fork. Pour the eggs into a shallow plate. Set up an assembly line with the pork chops, eggs, then flour. Dredge each pork chop in the flour, then egg then back to the flour. Set on a plate.
Into a large skillet, add the oil and butter. Preheat the skillet on medium high heat. Once the butter has melted add the pork chops. Fry on each side for about 4 minutes or until they are no longer pink in the middle. Remove from the pan and place on a large plate.
To the pan, add the garlic. There will be leftover oil and butter, so just leave it in the pan. Let the garlic cook for about 2 minutes on medium heat. Add the soy sauce, water, honey, hoisin sauce and juice of the lime. Bring this to a simmer and cook until the sauce thickens.
Using a set of tongs, take each pork chop and flip it in the sauce to cover it. Place the pork chop on a bed of rice and garnish with green onions.
We only have a couple more busy weeknights at our house until things slow down. I miss being able to make full, hearty meals for us. Fall is here and there are great things to be made.
Have a great week.
Patricia – Two Girls Cooking