Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Serve with noodles or rice.Ĭook over medium heat to soften the garlic but do not let it brown. 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.ĭrain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. I find just below medium heat works well. 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. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. 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. Serve over mashed potatoes, rice, or noodles. Sprinkle the cornstarch over the pork chops and pat to coat evenly on both sides. Pat pork chops dry and season liberally with salt on both sides. Ingredients 4 boneless 1-inch-thick pork chops 3 bay leaves, finely crushed 1 teaspoon dried oregano 1 tablespoon sweet paprika 1 tablespoon sugar 2 cups. In a medium bowl mix together the soup and milk till creamy and well blended. Spray a rimmed baking sheet with cooking spray or line with parchment paper set aside. Place pork chops in the bottom of your crock pot.
Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Fry pork chop in hot skillet, on each side, till golden brown, about 3-4 minutes.
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