Step 1

Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this pork chop recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe (or the chicken version)...and there will be a next time.

Step 2

Make an egg wash by whisking together the eggs and water.

Step 3

Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Step 4

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops does not brown too quickly. T I find just below medium heat works well. 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.

Step 5

Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the Honey Garlic Sauce. Serve with noodles or rice.

Step 6

In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.

Step 7

Add the honey, soy sauce and black pepper.

Step 8

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.