Pork Chops with a Crunchy Honey Garlic Sauce

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Pork Chops with a Crunchy Honey Garlic Sauce

Servings: 4

Prep time: 15 mins | Cook time: 15 mins

Description

These aren’t your average dry pork chops. We use a Panko-breading technique to create a “crunch shell,” which is then drizzled with a rich sauce made from clover honey, fresh garlic, and soy sauce. It’s an elevated take on a takeout classic that feels right at home on a weeknight dinner table.

Ingredients

The Chops:

  • 4 bone-in or boneless center-cut pork chops (approx. 1-inch thick)

  • 1 cup Panko breadcrumbs

  • 1/2 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 tsp garlic powder & 1 tsp smoked paprika

  • Salt and black pepper to taste

  • 3 tbsp neutral oil (avocado or vegetable)

The Honey Garlic Sauce:

  • 1/3 cup honey

  • 4 cloves garlic, minced

  • 2 tbsp soy sauce (low sodium preferred)

  • 1 tbsp rice vinegar (or apple cider vinegar)

  • 1/2 tsp red pepper flakes (optional)

Instructions

  1. Prep the Chops: Pat the pork chops completely dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.

  2. Breading Station: Set out three shallow bowls. One with flour, one with beaten eggs, and one with Panko.

  3. Coat: Dredge each chop in flour (shake off excess), dip in egg, then press firmly into the Panko until fully coated.

  4. Sear: Heat oil in a large skillet over medium-high heat. Fry the chops for 4–5 minutes per side until golden brown and the internal temperature reaches 145°F ($63^\circ\text{C}$). Remove and let rest on a wire rack.

  5. The Sauce: Wipe the skillet clean. Add a touch of oil and sauté the minced garlic for 30 seconds. Stir in honey, soy sauce, vinegar, and red pepper flakes. Simmer for 2–3 minutes until the sauce thickens into a glossy glaze.

  6. Combine: Drizzle the sauce over the crispy chops or give them a quick toss in the pan to coat. Serve immediately.

Tips for Success

  • Don’t Crowd the Pan: If your skillet is small, fry the chops in batches. Overcrowding lowers the oil temperature, leading to soggy breading instead of a crunch.

  • The Wire Rack Secret: Resting fried meat on a plate makes the bottom soggy. Use a wire cooling rack so air circulates, keeping the “crunch” alive.

  • Room Temp Meat: Take the pork out of the fridge 15 minutes before cooking so it cooks evenly all the way through.

Nutritional Info (Per Serving)

Calories Protein Net Carbs Fat
420 kcal 32g 28g 18g

Health Benefits

  • High Protein: Pork is an excellent source of lean protein and essential B-vitamins ($B_{12}$ and $B_6$).

  • Garlic Power: Fresh garlic contains allicin, known for its immune-boosting and anti-inflammatory properties.

  • Honey: A more natural sweetener than refined sugar, providing a quick energy boost and antioxidants.

Q&A

Q: Can I use an Air Fryer?

A: Absolutely. Spray the breaded chops with oil and air fry at 400°F for 12–15 minutes, flipping halfway. Make the sauce separately on the stove.

Q: My sauce is too thin, how do I fix it?

A: Let it simmer for another minute; the honey will naturally thicken as water evaporates. If you’re in a rush, a tiny splash of cornstarch slurry (1 tsp cornstarch + 1 tsp water) will thicken it instantly.

Q: Can I substitute the pork?

A: This recipe works perfectly with chicken breasts or even thick-cut cauliflower steaks for a vegetarian twist.

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