Double crunch honey garlic pork chops!

They dont look like pork chops, do they? I have never coated chops before, but it is quite tasty! The sauce is so tasty, drizzled all over the crispy chops. The orginal recipe is here at RockRecipes, but I made a few wee changes. I used less cayenne and pepper, and used sweet paprika. I also put my chops in the oven while I made the sauce, as I wasnt convinced my inch-thick chops would cook all through in the pan. I think this would taste lovely with rice or noodles, but we opted for chips as we havent had them in ages. Big Bee had trouble eating because of her sore throat, but the 2 wee ones ate all theirs up! None of us had tasted anything quite like this, but all agreed it was delicious.

6 pork loin chops

Sift together:
125g flour
2 tsp salt
1 tsp black pepper
1  tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp sweet paprika
Tiny pinch cayenne pepper

Mix 2 eggs plus 60ml (4 tblsp) water to make an egg wash.

Sauce -
2 tblsp olive oil
3 crushed cloves of garlic
200ml honey
60ml (4 tblspns) soy sauce
1 tsp black pepper

Dip the pork chops in the flour mix, then the egg wash then back into the flour,  and make sure they are well coated. Fry in frying pan with plenty of oil until crispy & quite golden (anout 5/6 minutes), then flip.  Once both side are golden, transfer to an oven tray & put into a 180C oven while you make your sauce.

Heat the  olive oil in a small pan and then cook the garlic for a minute or two, but dont let it change colour. Add the honey, pepper & soy sauce, and simmer gently for 5/10 minutes. This can bubble over VERY easily, so keep an eye on it.

Remove the chops, place on a warm plate & drizzle with the honey sauce. Serve with chips/noodles or rice & vegetables.