6 center loin pork chops, well trimmed or 4-6 boneless skinless chicken breasts
Dredge:
1 cup flour
2 tsp salt
2 tsp black pepper
1½ tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
½ tsp cayenne pepper
2 tsp salt
2 tsp black pepper
1½ tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
½ tsp cayenne pepper
Egg Wash:
2 eggs
4 tbsp water
4 tbsp water
Sauce:
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
Season the pork chops/chicken with salt and pepper, then dip in the flour and spice mixture. Dip into the egg wash and then a final time into the flour and spice mix, pressing firmly.
Heat oil in a large skillet over medium heat (should be about ½" deep). Fry pork chops/chicken gently for about 4-5 minutes per side until golden brown and crispy. Place on wire rack or paper towel-covered plate.In a saucepan over medium heat, cook minced garlic in 2 tbsp olive oil; avoid browning. Add honey, soy sauce, and pepper. Simmer together for 5-10 minutes, watching carefully that it does not foam up over the pot. Remove from heat and allow to cool for a few minutes before serving over pork chops/chicken.
3-4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
Season the pork chops/chicken with salt and pepper, then dip in the flour and spice mixture. Dip into the egg wash and then a final time into the flour and spice mix, pressing firmly.
Heat oil in a large skillet over medium heat (should be about ½" deep). Fry pork chops/chicken gently for about 4-5 minutes per side until golden brown and crispy. Place on wire rack or paper towel-covered plate.In a saucepan over medium heat, cook minced garlic in 2 tbsp olive oil; avoid browning. Add honey, soy sauce, and pepper. Simmer together for 5-10 minutes, watching carefully that it does not foam up over the pot. Remove from heat and allow to cool for a few minutes before serving over pork chops/chicken.
