Pork chops, 6-9 (not too thick, you can use boneless pork loin or chicken)two eggs4 tablespoons of waterflour (two cups)1 teaspoon of salt1 tsp. cayenne peppera teaspoon of garlic powderfrying chops with vegetable oilGlaze:1 half a cup of honey and half a cup of brown sugar (I added this)1/2 teaspoon ginger, a pinch of cayenne (to your taste)a half-cup of soy sauce1 tbsp. garlic, chopped2 tablespoons butter.
In a small bowl, whisk together the eggs and 4 tablespoons water.In a separate shallow dish, combine the flour, salt, pepper, and garlic powder.The chops should be floured first, then dipped in the egg.After that, it’s back into the flour mixture. This is the situationsmothers the chops in a thick layer of extra-crispy coating Make sure you get a good coating of flour on these last ones, then shake them off and lay them in a skillet with approximately a half inch of oil. Make sure the oil is heated, but not scorching hot, or the chops will overcook. You’ll need to get it really hot before turning it down to approximately medium.Cook each side for about 6 minutes. If you turn more than twice, the breading will fall off.Remove the cake from the pan and place it in a 9″x13″ baking dish.In a small amount of butter, sauté the garlic.Combine the honey, soy sauce, brown sugar, cayenne pepper, and ginger in a mixing bowl. Bring to a boil, then lower to a low heat and keep warm simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.