Today's recipe combines a couple of past ideas that have appeared on Rock Recipes; one another pork chop recipe and one a chicken wing recipe. One of my favorite comfort food meals is Chicken Fried Pork Chops served with mashed potatoes and gravy and one of my favorite chicken wing recipes is the very popular Crispy Honey Garlic Wings. Here, both get combined to produce one of the best pork chop recipes I have ever tried. The kids absolutely loved it too.
Chicken Fried Pork Chops
6 center loin pork chops, well trimmed
Sift together:
1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper
Make an egg wash by whisking together:
2 eggs
4 tbsp water
Season the pork chops with salt and pepper, then dip the chops 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 chop to get good contact.
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 do not brown too quickly on the outside before they are fully cooked on the inside. I find just below medium heat works well. I use a burner setting of about 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.
Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. Serve with noodles or rice.
Honey Garlic Sauce
In a medium saucepan add
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown. Add:
1 cup honey
¼ cup soya sauce
1 tsp ground black pepper
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.
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Hubs hates fruit with his pork, and it's raining so the grill is out. I think I'll give this a try tonight.
ReplyDeleteI made this last night and it was absolutely DIVINE!!!!!
ReplyDeleteThis was an excellent recipe. A little too much pepper for me, but that's an easy fix. My whole family absolutely loved it and that is saying a lot since I have extremely picky kids. Thanks for the recipe. It han now become a family favorite.
ReplyDeleteThis was great! I didn't not have any sage on hand, and only had a 1/4 cup of honey. So I cut that back to a clove of garlic and eyeballed the soy sauce. I only used 2 porkchops. Really great!
ReplyDeleteMade this tonight and even my husband loved it! it's the first time I made anything "chicken fried" without burning it. Your instructions were perfect! I didn't have honey but I whipped up some mushroom gravy that worked nicely and hubby liked french dressing with it. Will definitely make again and will make sure I have honey this time.
ReplyDeleteMade this tonight and it was amazing! I didn't have any sage, so I substituted poultry seasoning instead - absolutely delicious. My brother, who is picky and never eats, actually ate TWO!! definitely being printed out and added to the cookbook :)
ReplyDeleteThese were fab!
ReplyDeleteI made these tonight and they were delicious! The sauce was a very nice complement to the pork. Wonderful recipe, thanks for sharing!
ReplyDeleteMade this tonight! Loved it! The porkchops were a little pink so they needed about 5 more minutes extra cooking for me, but I will definitely be making these again.
ReplyDeleteDinner was amazing tonight, thanks to this recipe! Yummy!
ReplyDeleteMade this tonight and my husband and I LOVED them!! Will definitely be making this again. Thanks for the recipe!
ReplyDeleteI am not a "cook" - it is just not my forte', but now that I have retired, I am stumbling & fumbling around my kitchen attempting not to burn the house down. Tonight I made this (your) pork recipe & I am sure I did half a dozen things wrong, but "low & behold" these came out wonderfully tasty & very moist ! YEAHHHH. Thank you so much for sharing & the extra advise on keeping the setting at 4+ sure helped. My garbage pail also thanks you, because all it has to hold this time are the pork bones : D
ReplyDeleteSo glad it worked well for you Dixie! This recipe always gets rave reviews and is consistently one of our most visited recipes every month.
ReplyDeleteJust made these Sunday night and the pork chops with the honey garlic sauce was quite delicious! This is a
ReplyDeletesimilar recipe to one my family uses for
chicken fried steak...yummy! Thanks for sharing so many wonderful recipes.
This recipe was AMAZING! I love the sauce. I did however cut back on the pepper a lot (only used 1 tsp in the flour mix) and a small amount in the sauce). Found it on Pinterest
ReplyDeleteThese pork chops are A-FREAKING-MAZING!! My husband's not a pork chops lover and he said these were the best pork chops he's ever had and doesn't know if they could get any better! My picky family loved it. It's also still great as leftovers. Next time I'll only use 1/4 tsp cayenne pepper. It has a slightly spicy after taste kick. I found this on Pinterest also. We will definitely make this again.
ReplyDeleteThanks for the rave review Sarah...I just had to share it on our Facebook Page. Have you joined us on Facebook yet?
ReplyDeleteSounds Great..Can't wait to try
ReplyDeletewhere do i find soya sauce?? might be a silly question but is it just soy sauce
ReplyDeleteYes.
ReplyDeleteok thank you !!!
ReplyDeleteMade these tonight-so good!
ReplyDeleteJust made these and they. are. DELICIOUS. End of story! Everyone needs to try them!!!! Thanks for the recipe!
ReplyDeleteMade these for dinner tonight. i'm a really picky eater and i surprisingly enjoyed these. mine didn't turn out very crispy...and suggestions?
ReplyDeleteMaybe your oil was not hot enough or you were crowding the pan?
ReplyDeleteLoved the sauce and the crunchiness of the pork chops. My husband isn't so much a fan of sweet sauces with meat but he said this recipe is pretty darn good.The key is to use a good heavy bottomed pan or cast iron skillet and use an oil thermometer to make sure the oil stays around 350 degrees. Mine were so crisp and delicious!
ReplyDeleteOutstanding! Destined to be a family favorite. Even the picky kids ate every bit. Thank you!!
ReplyDeleteMade this tonight. It's SO GOOD!!! Nice and crispy, juicy, golden brown, and delicious!!!!
ReplyDeleteMade this tonight, it was delicious! I did cut down on the honey. Also made with 4 boneless chops, since that is what I had, could have used 1 egg, but didn't see the 6 yield until after I started. Very crispy and juicy. Served with brown rice and broccoli. Thank you!
ReplyDeleteThese are delicious my whole family went back for seconds. My husband is on a high protein diet but he couldn't resist. Great recipe. Thanks
ReplyDeleteMade this last night! so good I kept wishing I made more! thank you!
ReplyDeleteThanks for the delicious recipe! I made it last night. I did substitute chicken for the pork because the kids weren't in the mood for pork. They loved it. We'll probably try it with pork next time!
ReplyDeleteThinking about making this but modifying it to be gluten free, has anyone attempted this yet?
ReplyDeleteAlright, did it and it was a huge hit!
DeleteI made this for dinner this week and it was a huge hit! Everyone liked their plates clean :). I did use chicken instead of pork.
ReplyDeletehmm looks like I am going to make this one after reading what everyone had to say lol
ReplyDeleteWe loved it! Made this tonight and I am not one to eat pork chops but I actually ate the two that were made. Very tasty!
ReplyDeleteOutstanding! Lovey doesn't like 'sweet' or too spicy sauces~~these he raved over! I used Chicken, & Pork, a definite hit! Thank you once again for making dinner delicious!(^____^)
ReplyDeleteI made this the other day and it was fabulous -- but my crust kept falling away from the meat. I am trying it again - perhaps I did something wrong?
ReplyDeleteThis Recipe was soo wonderful. I am nt a big pork chop fan so I used a pork tenderloin and sliced it thin and did mini patties. It was a huge hit and fed about six people. I will make this again for sure.
ReplyDeleteI just made this recipe with chicken breasts instead of pork chops. I pounded the chicken breast to about an inch thick and then followed the recipe as directed. They turned out awesome! So many great flavors between the breading and the sauce! Good to know that it works well with chicken breasts because I always seem to have those on hand.
ReplyDeletewell, i tried this recipe tonight and my family liked it. it's definitely different than anything we're used to. i forgot to cover the chops while i was frying them and the breading looked good, but the chops weren't done inside. however, they were an inch thick, so that might've contributed to it.
ReplyDeletehowever, overall very nicely done, and wouldn't mind having it again!
Tried this recipe tonight (from Pinterest) and it was the best dinner I have made in a long time. My husband and I both have seconds and even my picky son ate it without complaining. I've never really fried anything before, so I was super impressed that it came out so awesome! Definitely adding to our rotation!
ReplyDeleteExcellent. Easy recipe, had everything on hand. Nice flavor. I've added the recipe to my rotation. Thank you.
ReplyDeleteOh my gosh - YUMMM! I made this using the thinner fast-fry chops; didn't take long to cook and were so juicy. Don't fry very often but will surely make an exception or two more often!
ReplyDeleteThank you for this amazing recipe! I can totally see it being part of my regular rotation. My picky child even ate it and loved it.
ReplyDeleteThe only thing I would change is to cut the nutmeg down to a teaspoon instead of a tablespoon. Everything else was perfect.
I will also make a double or triple batch of the flour mixture and pour what I need onto a plate so I can save the rest. That will make dinner even faster. Can't wait to try this with chicken.
This is cooking right now...I'm so freaking excited. Been stalking the recipe for a few days after finding it on Pinterest a while ago... We're making eight of them; because I know it's going to be good and we will want seconds.
ReplyDelete