½ C honey, or more, to taste
4 cloves garlic, minced
2 Tbsp soy sauce
1 Tbsp cornstarch
¼ C water
2 C all-purpose flour
1 tsp dried thyme
1 tsp dried oregano
½ tsp paprika
¼ tsp cayenne pepper
2 large eggs, beaten
4 Tbsp water
6 to 9 pork chops, not too thick, or boneless pork loin
Kosher salt and freshly ground black pepper, to taste
1 C vegetable oil, for frying
Green onions, sliced
For glaze, in a medium saucepan over medium-high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and water. Stir mixture into the saucepan until thickened, about 1 to 2 minutes. Set aside.
For pork chops, combine flour and seasoning in a medium bowl. Divide into 2 small bowls. (Working with just half at a time kept the flour from getting clumped or wet.) Set aside.
Whisk the eggs and 4 tablespoons of water together in a separate small bowl. Season pork chops with salt and pepper, to taste.
Dip the chops in the flour, then into the egg, and then back over into the flour mixture once again. Be sure to get plenty of flour on in this last coating. Shake off any excess. Place on a wire rack and continue until all meat is coated.
Heat vegetable oil in a large skillet to a medium temperature. Working in small batches, add chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 5 to 6 minutes on each side. Try not to turn more than twice or the breading will come off. Drain on paper towel-lined plate.
Place cooked chops in a large bowl, pour warm sauce over and toss well to coat. Top with green onions, if desired, and serve immediately. Makes 6 to 9 servings. Recipe and photo courtesy of cakescottage.com.