Double Crunch Pork Chops

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Thin sliced pork chops are fried to crunchy perfection then drizzled with a garlic honey and soy sauce for a delicious and easy to make meal. (Originally published October 2012)

Working full time, having a food blog, and spending time with my husband and son take up a lot of my time.  That’s why I’m always looking for easy weeknight meals that I can have on the table in 30 minutes or less.

One of my favorite easy recipes is Homemade Beef and Broccoli over top of rice.  Another fun Asian dish is Chicken Ramen Stir Fry.  Fish is always a good bet too and my Broiled Salmon with Butter and Herbs is delicious.  A kid friendly meal would be Chicken Enchilada Bowls.

I found a recipe for Double Crunch Pork chops that seemed really simple.    They looked like they would be crunchy and had a simple soy sauce on top of them.  I figured I could serve them over rice to make a complete meal.

What are Double Crunch Pork Chops?

Double crunch pork chops are a type of fried pork chop that is known for its crispy coating. The process typically involves double-dipping the pork chops in a seasoned batter or flour mixture to achieve a thicker and crunchier crust.

The crunchy coating on these pork chops come from the pork being dipped in flour, then egg, then flour again. They are pan fried to a golden brown.

How should the pork chops be cut?

Thin cut boneless pork chops are what you are looking for.  If you can’t get thin sliced pork chops then you will need to take thicker pork chops and pound them to make them thinner.  Thinner pork chops will get more of a crunchy coating than thicker pork chops.

Ingredients:

• thin cut pork chops
• olive oil
• all purpose flour
• eggs
• salt and black pepper
• nutmeg
• sage
• paprika
• parsley
• garlic cloves
• honey
• soy sauce

To make the pork chops heat the olive oil in a large skillet over medium high heat.

In a shallow bowl combine the flour, salt, black pepper, nutmeg, sage, paprika, and parley.   In another shallow dish beat the eggs.

Dredge the pork chops through the flour mixture.   Then dip them in the egg mixture allowing the excess egg mixture to drip off.   Then place the pork chops back in the flour mixture pressing to make sure the flour sticks to the pork chops.

Place the pork chops in the pan and cook for 4-5 minutes per side or until the coating is golden brown and crunchy.

Can I use a different protein?

You can use thin sliced chicken breast or turkey breast tenderloins that have been pounded thin.   Those are the only two other proteins I’ve used when making these.   You may be able to use beef as well but cooking times will vary.

Meanwhile, heat oil in a small saucepan over medium heat.  Add in the garlic cloves and saute for  minute.  Add in the honey, soy sauce, and black pepper.  Mix well.  Simmer for 5-8 minutes or until the mixture begins to thicken.

Place the pork chops on the plate and drizzle with the honey sesame sauce.   Alternatively you can pour the sauce over top of the pork chops in the pan but then they lose a lot of their crunch.

What can I serve with double crunch pork chops?

I usually serve them over top of rice.  You can also serve them over top of ramen or soba noodles.  If you aren’t looking for carbs then serving them with a side of sauteed or roasted vegetables would be perfect.  

These pork chops were really delicious.   The coating was perfectly seasoned and they were crunchy.  The honey garlic soy sauce is sweet and sticky but not too sweet. 

I liked that this dish was ready in about 15 minutes.  I served it with a side of rice and an egg roll and everything was easy to make and on the table quickly.

Double Crunch Pork Chops

Crunchy fried pork chops with a honey soy sauce.

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Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 4 servings

Author: Hezzi-D

Equipment

• 1 large skillet
• 1 small saucepan

Ingredients

• 6-8 thin cut pork chops about 1 pound
• 2 Tablespoons olive oil divided
• 1/2 c. flour
• 2 eggs beaten
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1 teaspoon sage
• 1 teaspoon paprika
• 1 teaspoon parsley
• 3 garlic cloves minced
• 1/4 c. honey
• 1/4 c. soy sauce
• 1 teaspoon black pepper

Instructions

• Heat one tablespoon of olive oil in a large skillet over medium high heat.
• In a shallow bowl combine the flour, salt, pepper, nutmeg, sage, paprika, and parsley. Beat the eggs in another shallow bowl.
• Dredge the pork chops through the flour, then into the egg wash, and back into the flour. Press the flour firmly onto the pork chops so that it is well coated and sticks.
• Place in the skillet and cook for 5-6 minutes per side or until cooked through. Add an additional tablespoon of olive oil if needed.
• Meanwhile, heat the remaining tablespoon of olive oil in a small saucepan over medium high heat. Add in the garlic and cook for 1-2 minutes. Add in the honey, soy sauce, black pepper, and ginger. Simmer for 5-8 minutes.
• Remove the pork chops to a plate and drizzle with the honey garlic soy sauce.

Notes

Recipe adapted from Rock Recipes