Double Crunch Honey Garlic Pork Chops. Juicy on the inside but super crunchy on the outside, these double dipped pork chops get dipped in an easy, flavourful Honey Garlic Sauce.
These Honey Garlic Pork Chops taste even better than they look. Today’s recipe combines a couple of past ideas that have appeared on Rock Recipes; one another pork chop recipe and one a chicken wing recipe.
Here, both the crispiness of chicken wings and a very flavourful but easy to make Honey Garlic Sauce get combined to produce one of the best pork chop recipes I have ever tried. The kids absolutely loved it too.
After 7 years and millions of views online, this recipe is still going strong. Our family continues to enjoy this meal on a regular basis, as do countless other folks who love this recipe and have made it part of their regular dinner rotation.
Just last night we had it again with another family favourite side dish, a delicious version of Spicy Turmeric Rice, as seen in the background of the new photos which were also updated today.
Like this Honey Garlic Pork Chops recipe?
You’ll find plenty of other delicious recipes in our Pork Category.
You will definitely also want to try this recipe with chicken breasts too. Double Crunch Honey Garlic Chicken Breasts is one of our most popular recipes ever.
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- 6 center loin pork chops well trimmed
- 1 cup flour
- 2 tsp salt
- 2 tsp black pepper
- 1 1/2 tbsp ground ginger
- 1 tbsp ground nutmeg
- 1 tsp ground thyme
- 1 tsp ground sage
- 1 tbsp paprika
- 1/2 tsp cayenne pepper
- 2 eggs
- 4 tbsp water
- 2 tbsp olive oil
- 3 cloves – 4 minced garlic
- 1 cup honey
- ¼ cup soy sauce
- 1 tsp ground black pepper
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this pork chop recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe (or the chicken version)...and there will be a next time.
Make an egg wash by whisking together the eggs and water.
Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture. Dip the 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.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops does not brown too quickly. T I find just below medium heat works well. I use a burner setting of about 4 to 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the Honey Garlic Sauce. Serve with noodles or rice.
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
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