Summertime is conducive to grilling, but people shouldn’t forget about their stove and oven just because all of their friends are cooking outdoors.
Here’s a pork chop recipe that a friend recently posted on Facebook that looks awfully good to me. It has some sweetness (honey and brown sugar) as well as a little snap (cayenne pepper).
Crunchy Honey Garlic Pork Chops
6 to 9 pork chops (not too thick, you can use boneless pork loin)
4 tablespoons water
2 cups flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
Canola or vegetable oil for frying chops
1½ cups honey
½ cup brown sugar
½ teaspoon ginger
Dash of cayenne pepper (to your taste)
½ cup soy sauce
1 tablespoon chopped garlic
2 tablespoons butter
Whisk the eggs and 4 tablespoons water together in a shallow dish. Mix the flour, salt, pepper, and garlic powder in another shallow dish. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again.
Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9-by-13-inch baking dish. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
Pour ½ of the glaze over the pork chops. Flip them over and pour the other ½ over the other side. Place uncovered in a preheated 350 degree-oven for about 20 to 25 minutes. This sets the glaze and finishes them to be sure they are cooked through.