Honey Garlic Pork Chops
These deliciously flavorful Honey Garlic Pork Chops are a perfect addition to your family dinner any night of the week! They’re easy to make and super tasty! The double coated pork chops are crispy outside, while still tender and moist inside then coated with our sweet honey garlic sauce. Yum!
Every time I make these crispy pork chops, I run into a problem. It’s always a toss up between how to serve the sauce…coated, dipped, on the side to dip into? To please everyone (and because the honey garlic sauce is so addictive) I now coat the pork chops then drizzle some extra sauce on the plate. So the pork chops are well coated with the honey garlic sauce AND there’s enough to dip the cut pieces into. It’s a win-win and I love making everyone happy!
Once you make these honey garlic pork chops, you and your family will also be hooked on them. You can look forward to it being a popular dinner request that you will happily give in to! Enjoy 🙂
Last Updated: June 12th, 2017
Double coated crunchy pork chops smothered in a tasty honey garlic sauce make up an unbelievably delicious dinner!
- 4 pork chops (fat trimmed off, rinsed and pat dry)
- 3/4 cup all-purpose flour
- 1 tsp each, salt & pepper
- 1 Tbsp ground ginger
- 1/2 Tbsp ground nutmeg
- 1 tsp ground sage
- 1/2 Tbsp smoked paprika
- 1/4 tsp ground cayenne pepper
- 2 large eggs
- 2 Tbsp water
- vegetable oil (for frying)
- 1 Tbsp olive oil (extra virgin)
- 1 Tbsp ketchup
- 1 Tbsp garlic (minced)
- 3/4 cup honey
- 1 Tbsp soy sauce
- 1/2 tsp pepper
Start your dredging station. Combine flour, salt, pepper, ground ginger, ground sage, smoked paprika, and ground cayenne pepper in a medium mixing bowl. Next, combine the eggs and water in a second mixing bowl.
Add vegetable oil to your frying pan or skillet, covering the bottom with about a quarter inch of oil. If your pork chops are not thin cut, you will need to add more oil so there is enough to reach about half way up the side of your pork chops (you will also need to adjust your cooking time up depending on the thickness of your pork chops).
Heat your frying pan or skillet, with the oil, to just below your medium setting. Adjust this down, if needed, to keep your pork chops from browning too quickly.
While your cooking oil is heating, start coating the pork chops. Coat each pork chop by dipping them in the seasoned flour, then into the egg wash, and back into the seasoned flour. Coat your pork chops thoroughly with the seasoned flour on the last coating.
Carefully set each pork chop in the hot oil by holding the top corner and placing the bottom corner in the oil, then setting the rest of the pork chop down into the oil so that the top edge you are holding is pointed away from you (that way if the hot oil splashes up it will not splash toward you).
Cook the pork chops for about 4-5 minutes per side, or until nicely golden and crispy. Remove from the frying pan or skillet and transfer to a wire cooling rack to drain before serving with the honey garlic sauce.
Bring a medium saucepan to medium heat, add the olive oil and minced garlic and cook for about one minute to soften the garlic. Stir frequently to prevent the garlic from burning.
Add the remaining sauce ingredients: honey, ketchup, soy sauce, pepper. Stir to combine and then bring to a low boil. Reduce heat and simmer for 8-10 minutes then remove from heat. Allow the honey garlic sauce to cool for 2-3 minutes.
Serve over the pork chops by either dipping your fried pork chops into the sauce, or coat the pork chops individually. We like to coat the pork chops, then drizzle the remaining honey garlic sauce over the pork chops so that we can dip into the sauce too. Garnish with sliced green onion, if desired (or chopped sage is extra yummy!).