Friday, August 29, 2014

Crunchy Honey Garlic Pork Chops

I found this recipe on Facebook.  I made it yesterday for my boys.  They loved it. My son seems to really enjoy meat with a "sweet" taste to it.  I know it isn't particularly healthy but once in a while it is delicious.  I followed the recipe and did not change anything.

Crunchy Honey Garlic Pork Chops

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.

Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x 13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.


The Creative Cook

Friday, August 22, 2014

Honey Crunch Chicken

I made this chicken after hearing about it on the book on CD called Postcards from the Dead by Laura Childs that I was listening to. It sounded so good that I knew that I needed to make it. I changed a few things.  I actually used saltine crackers because I did not have the butter crackers in my house. I also made a sauce to go with it which was heavenly!  I will post the sauce that I used along with the other chicken recipe.

By Laura Childs

1 cup Pepperidge Farm Golden Butter Crackers
2 eggs, beaten
4 skinless, boneless chicken breast halves
¼ cup butter, cut into pieces
¼ cup honey

Preheat oven to 375 degrees F.  Place the cracker crumbs in a shallow dish and the eggs in a second shallow dish. 

Dip the chicken in the egg, and then dredge in the cracker crumbs until well-coated.  Arrange the chicken in a baking dish.

Place small pieces of butter on and around the chicken. 

Drizzle the honey on top of the chicken.

Bake for 40 to 45 minutes.

Serves 2 for dinner or 4 for lunch.

Excellent on top of a green salad.


The Creative Cook