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- Carbohydrate 530.715847835696 g
- Cholesterol 61.006250026162 mg
- Fat 27.1234725214585 g
- Fiber 30.9974000871299 g
- Protein 52.255073646271 g
- Saturated Fat 15.1185580077572 g
- Serving Size 1 1 recipe (2528g)
- Sodium 357.783600509201 mg
- Sugar 499.718447748566 g
- Trans Fat 3.50855650607969 g
- Calories 2351 calories
Step-by-step
- 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"x13" 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.
Managing multiple cooking phases requires strict attention to temperature control and surface moisture. Double-dredging creates the protective crust, but excess flour will shed into the frying oil if not shaken off lightly before pan contact. Heat the oil until shimmering, then reduce the burner to medium to prevent the flour from burning before the meat cooks through. Turn the chops no more than twice to preserve the integrity of the breading.
Balancing Pan-Frying and Baking
Splitting the cooking process between the stovetop and the oven resolves the common dilemma of overcooked center meat versus underdone crust. Sautéing the minced garlic briefly in two tablespoons of butter releases the allicin compounds before introducing the liquid ingredients. Simmering the soy sauce, honey, and brown sugar mixture for five minutes drives off excess water, concentrating the sugars so the glaze adheres properly during the twenty-to-twenty-five-minute bake at 350 degrees Fahrenheit.Managing Leftovers
Refrigerate remaining portions in an airtight container within two hours of cooking for up to three days. Reheating leftover glazed chops in a toaster oven or standard oven at 325 degrees restores crispness to the exterior coating much better than a microwave, which introduces steam and softens the breading.
