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Honey garlic pork chops
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5 from 2 votes

Honey Garlic Pork Chops

Crispy fried pork chops tossed in a buttery honey garlic glaze with a hint of chili. Served hot and perfect with sinangag or a cool cucumber salad.
Prep Time20 minutes
Cook Time40 minutes
Brining Time35 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: Filipino
Keyword: fried pork chops, honey garlic pork, pork chops
Servings: 6 people
Calories: 490kcal
Author: Vanjo Merano
Cost: $

Equipment

  • Large mixing bowl For brining the pork chops
  • Large frying pan or skillet For frying pork chops evenly
  • Paper towels For drying brined pork chops
  • Tongs For flipping pork chops during frying

Ingredients

  • 3 lbs pork chops
  • 2 teaspoons paprika
  • 1 piece egg beaten
  • 2 teaspoons garlic powder
  • 4 tablespoons cornstarch
  • 1/2 cup all-purpose flour
  • 1 1/2 cups cooking oil
  • 1/4 cup salt
  • 4 pieces dried bay leaves
  • 1 tablespoon whole peppercorns
  • 1 tablespoon sugar
  • 1 1/2 quarts water
  • 3 cups ice cubes
  • 8 cloves garlic minced
  • 1/4 teaspoon chili flakes
  • 6 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons water
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 3 tablespoons butter

Instructions

  • Make the brine by boiling 1/2 quart of water. Add salt, peppercorns, bay leaves, and sugar. Stir well, turn off the heat, then add ice cubes and the remaining water.
    1/4 cup salt, 4 pieces dried bay leaves, 1 tablespoon whole peppercorns, 1 tablespoon sugar, 1 1/2 quarts water, 3 cups ice cubes
  • Brine the pork chops for 35 minutes. Drain and pat dry with a paper towel.
    3 lbs pork chops
  • Season pork chops with paprika and garlic powder. Add the beaten egg and toss to coat. Dredge each chop in the cornstarch and flour mixture.
    3 lbs pork chops, 2 teaspoons paprika, 1 piece egg, 2 teaspoons garlic powder, 4 tablespoons cornstarch, 1/2 cup all-purpose flour
  • Heat cooking oil in a pan. Fry the pork chops until both sides are golden brown and crispy. (Optional: Double fry for extra crispiness.)
    3 lbs pork chops, 1 1/2 cups cooking oil
  • For the glaze: Melt butter in a pan. Add garlic and sauté until lightly browned.
    8 cloves garlic, 3 tablespoons butter
  • Add chili flakes and honey. Stir well.
    1/4 teaspoon chili flakes, 6 tablespoons honey
  • Pour in apple cider vinegar and water. Let boil and simmer until reduced by half.
    3 tablespoons apple cider vinegar, 3 tablespoons water
  • Season with onion powder, garlic powder, salt, and black pepper.
    1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, salt and ground black pepper
  • Toss the fried pork chops in the glaze until fully coated. Transfer to a serving plate and enjoy with rice.
    3 lbs pork chops

Notes

For extra crispy pork chops, double fry them after the first cooling. Adjust chili flakes depending on spice preference.

Nutrition

Calories: 490kcal | Carbohydrates: 26g | Protein: 38g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 980mg | Potassium: 600mg | Fiber: 1g | Sugar: 12g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2.5mg