Double Crunch Honey Garlic Pork Chops

I actually used chicken fillets (skin off). Made as per the instructions, it came out delicious. I'd say, to make it extra crunchy, you could dip and dredge a third time, which would help use up more of the mix. Served with airfried potato and pumpkin. I also heated the sauce in the microwave for 1 minute, but it made it runny. It still tasted awesome, but I might just leave it next time for a thicker sauce. Will definitely do it again!

1. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. 2. Make an egg wash by whisking together the eggs and water. 3. Season the pork chops with salt and pepper, dip in flour and spice mixture. Dip chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. 4. Heat skillet on stove with half inch of canola oil covering the bottom. Medium heat works well. Fry them for about 4 or 5 minutes per side until crispy.

This was good but I think the salt and pepper can be cut back. I don't think you need to salt/pepper the Porkchops before laying them in the flour mixture because it already has salt/pepper in it.

Great recipe that has a lot of flavor. Next time, I would add some red chili flakes for some heat, but it's delicious as is, too. I paired it with ginger garlic mashed potatoes.

Really good, not hard to do. We had trouble getting the sauce to thicken though if anyone has notes on that but it didn’t diminish the flavor.

I made it and it was pretty tasty.

Made as directed. No changes needed. Labor intensive for a after work meal. But I will make again. Also probably use more sweet paprika and more cayenne.

Very good!

Really sweet with a slight spiciness after. Super yummy!

Definitely different. Sweet and crispy.

This turned out nicely! Instructions were easy enough to follow. My chops needed 7 minutes per side. Sauce was nice and sticky. I’d recommend this one and will likely make it more. Thanks!

I loved this recipe...I've made it in 2 separate occasions...none left both times. Used boneless pork chops the second time...they were thick, so I cut them in half...turned out perfectly crunchy and moist. The sauce makes it! I will say that it needs a light side, d/t the frying in oil. I did not serve with potatoes the second time I made this...paired it with a salad.

The seasonings are way to strong. All I could taste it sage and nutmeg.

We used garlic salt and pepper, coated the chops in that and panko and air fried them for about 12-16 minutes but made the sauce as directed. A favorite in our house for sure!

So delicious! I double fried the pork to help give it a extra nice crispiness!