Watch this carefully as it simmers because it can foam up over the pot very easily. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.Add the honey, soy sauce and black pepper. Add the pork chops to the bag and shake to evenly coat.Cook over medium heat to soften the garlic but do not let it brown. Sprinkle remaining spices on the fried pork chops. Remove from the fryer and place on the cooling rack. Dredge the chops in the flour mixture and then fry for 4-6 minutes. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Mix flour, cornmeal, and a third of the spice mix in a bowl.Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the Honey Garlic Sauce.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. T I find just below medium heat works well. Dip each pork chop into the wet mixture and then into the dry mixture and then place on the baking sheet. In another shallow dish, mix together- bread crumbs, salt, pepper, paprika, onion powder and garlic. You will want to carefully regulate the temperature here so that the chops does not brown too quickly. In a shallow dish (like a pie plate) mix one egg and the milk together.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |