|
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.
|
