Sometimes you just need something quick and easy for dinner. Let's face it, most of the time you want something quick and easy for dinner. No one has time to make extravagant dinners in the middle of the week or when they get home on Sunday evening.
These pork chops are quick, easy and packed full of flavor. Quite perfect for dinner before soccer practice, swimming lessons or like me, watching the Batchelorette. Who is pumped for the finale tonight? I am! I am! Make these tonight so Emily, Jef and Arie can have your full attention….for three hours. I understand that is ridiculous but I am totally sucked in. Who do you think will win? My money is on Jef.
Crack to eggs in a bowl and stir them with a fork
Crunchy Honey Soy Pork Chops
4 pork chops
1 1/2 cup flour
1 teaspoon season all salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoons canola/vegetable oil
2 tablespoons butter
4 cloves garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup honey
2 tablespoons hoisin sauce
juice of 1/2 a lime
green onions and brown rice for serving
Start by combining the flour, season all salt, onion powder, garlic powder, poultry seasoning, paprika and black pepper. In a bowl crack the eggs and stir with a fork. Pour the eggs into a shallow plate. Set up an assembly line with the pork chops, eggs, then flour. Dredge each pork chop in the flour, then egg then back to the flour.
To a lage skillet, add the oil and butter. Preheat the skillet on medium high heat. Once the butter has melted add the pork chops. Fry on each side for about 4 minutes or until they are no longer pink in the middle. Remove from the pan and place on a large plate.
To the pan, add the garlic. Let it cook for about 2 minutes on medium heat. Add the soy sauce, water, honey, hoisin sauce and juice of the lime. Bring this to a simmer.
Using a set of tongs, take each pork chop and flip in the sauce. Place the pork chop on a bed of rice and garnish with green onions.
Recipe adapted from: here