Pork chops always seem to be confusing to me. Aside from an apple and brown sugar recipe I have and an Italian style chop I made (but didn’t post because the picture was horrendous), I really have no idea what to do with chops. Why are they so confusing?! Why can’t they be as easy to me as chicken is? I bought a pack of thick cut pork chops at Harris Teeter last week since they were on sale and I went to Foodgawker to browse through some drool-worthy photos of pork chops and hoped something would jump out at me. I came across a delicious photo for a “double crunch” pork chop and decided to read the recipe. It was a seasoned chop, dipped in the flour seasoning twice, pan sauteed and then drizzled with a savory honey soy sauce glaze.
Wow! I knew I had to try this, and I am so glad I did. I loved the combinations of the sage, ginger, thyme, paprika, and nutmeg in the flour seasoning…what a punch of flavor! The sauce is an incredible combination of sauteed garlic, olive oil, soy sauce, and honey. I definitely recommend giving this one a try. I’m not tagging this as “Quick and Easy” since it involves dredging and breading, but aside from that this is pretty quick to throw together while still being impressive with the depth of flavor.