Double Crunch Honey Garlic Pork Chop With Pork Fried Rice

 

I have been finding lots of great recipes on Pintrest lately.  Here is another one that I tried and will definitely be making again.  I paired it with my Pork Fried Rice which you can find the recipe for on my blog.  The recipe came from this site http://www.nlrockrecipes.com/2011/04/double-crunch-honey-garic-pork-chops.html


6 center loin pork chops, well trimmed

Sift together:

1 cup flour 2 tsp salt 2 tsp black pepper 1 1/2 tbsp ground ginger 1 tbsp ground nutmeg 1 tsp ground thyme 1 tsp ground sage 1 tbsp paprika 1/2 tsp cayenne pepper

Make an egg wash by whisking together:

2 eggs 4 tbsp water

Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the egg wash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. 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. I find just below medium heat works well. 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.
Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. 

Serve with noodles or rice.
Honey Garlic Sauce:
In a medium saucepan add 
2 tbsp olive oil 3 – 4 cloves minced garlic Cook over medium heat to soften the garlic but do not let it brown. 

Add: 1 cup honey ¼ cup soy sauce 1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Tonkatsu

My husband and I miss Japan very much. Lucky for us we have friends who live there and they send us things that we miss. We love the curry chain CoCo Curry. If you are ever in Japan you need to try them! They also have a restaurant chain all around the world. Our friends sent us some CoCo Curry instant curry that you can purchase in the restaurant. I paired it with some Tonkatsu (Panko Breaded Pork Cutlet). You can also eat Tonkatsu with a special sauce they make for it which is a Japanese Worcestershire Sauce. We like the Bulldog Brand the best.

Ingredients:

Pork Cutlets (1/4 inch in thickness)
Egg
Flour
Garlic Powder
Onion Power
Salt & Pepper
Panko Bread Crumbs
Vegetable or Canola Oil

Directions:

1. Trip fat off the the pork cutlets and season them on both sides with salt, pepper, onion & garlic powder.
2. Start heating your oil.
3. Put your flour, beaten egg, and panko in separate dishes. Season flour and egg with salt, pepper, garlic & onion powder.
4. With each piece of pork, dip it first in flour (shake off the excess), egg, then panko.
5. Fry each piece until golden brown and place on a paper towel to soak up any excess oil.
6. Top with Tonkatsu sauce or eat with curry.

Enjoy!

Bonless Porkchops with Homemade BBQ Sauce & Quinoa Fried Rice

I have been wanting to try Quinoa for the longest time. The last time I was at the grocery store I just bit the bullet and bought some, not knowing how to cook it! I came home and searched the internet for a recipe and found one that I thought would be great. The original recipe was for Chicken Quinoa Fried Rice but I omitted the chicken and just made Quinoa Fried Rice. The recipe is here:
http://www.noshtopia.com/2008/06/recipe-quinoa-c.html

I also had some pork chops so I made a batch of our favorite homemade BBQ sauce. I made Emeril's Baby Back Ribs once and loved the BBQ sauce so much that it is our go to BBQ sauce! It's easy to make so I make a batch and save it in a container to use for other recipes. I decided to try the boneless pork chops in the slow cooker. I trimmed the fat off the pork chops and put come BBQ sauce and cooked it for about 6-7 hours on low and then while I was cooking the Quinoa I turned it to high to thicken the sauce. If the sauce doesn't thicken up you, can put it on the stove in a saucepan and turn it to high heat while constantly stirring until it thickens. The BBQ Sauce Recipe is here:
http://www.foodnetwork.com/recipes/emeril-lagasse/oven-barbecued-baby-back-ribs-recipe/index.html

Enjoy!

Spicy Fried Pork (Cheyuk-Bokkum)

Since I am not doing any baking here in Korea, I figured I would share some of the meals I cook. I will do my best to post the recipes as well.

While searching the internet for some Korean recipes to try, I turned to YouTube. I came across this wonderful channel and found a few recipes to try. You should go and check it out...
http://www.youtube.com/watch?v=8wzsiY-i0xU




Spicy Fried Pork (Cheyuk-Bokkum)

Ingredients you will need:

2 1/2 cups of pork (boneless-shoulder or loin) sliced thin
1 Tablespoon of white cooking wine
1/4 teaspoon salt
1/4 teaspoon pepper

1/2 cup sliced onion
2 green onions cut in 1 inch pieces
Green chili pepper and red chili pepper(if you want it extremely spicy!) I omitted.
5 Tablespoons red pepper paste (found in your local Korean market)
1 Tablespoon red pepper powder (found in your local Korean market)
1 Tablespoon soy sauce (I use low sodium)
1 Tablespoon minced garlic
2 Tablespoon sugar
1/2 Tablespoon sesame oil
Small amount of vegetable oil
Green leaf lettuce
White rice, sticky rice as I call it but it is the same as sushi rice. You can also find this at the Korean market

Add sliced pork, cooking wine, salt and pepper in a large glass bowl and mix well. Let sit until you are done preparing the rest ingredients. Next slice the onion, green onion, and mince garlic. In the bowl that you have your meat,add all remaining ingredients except the green onion and chili peppers if you are using them. Mix all of the ingredients well with two spoons or disposable gloves (you do not want to get it on your hands). Cover with plastic wrap and refrigerate for at least three hours. To cook, heat a small amount of vegetable oil in a skillet. Cook pork until cooked, add green onion and chilies (if you are using them) cook for an additional 5 minutes. Serve with green leaf lettuce and white rice. To eat simply put some rice in your lettuce, then add some pork, wrap the lettuce and eat. You can also add kimchi or any sauce you want.

Enjoy.


Yield: 2 ~ 3 Servings

Quiche

My dear husband attended a Superbowl party this year, so I made a couple of quiche for him to bring. Since we live in Japan the Superbowl was shown at 8 a.m. I am not an egg eater (I know it is weird) so I have no clue how to make quiche. I turned to the internet as I often do and ended up on http://allrecipes.com/Default.aspx . I found this one recipe in particular that got great reviews http://allrecipes.com/Recipe/Clarks-Quiche/Detail.aspx. I made the following changes to the recipe.
1. Changed the servings from 16 to 8
2. I used light sour cream, fat free cheddar cheese, half egg beaters/half eggs, light Parmesan, and fat free half and half. I also left out the olive oil and used cooking spray.
3. I didn't layer it as the recipe states, instead I went with the suggestions of others. I mixed all of the filling together, then divided it up between (2) 9 inch regular pie crusts. Finally I put the egg, half & half, and parsley mixture on top and baked.

*Next time I think I would make this with Turkey Bacon

The quiche was liked by all that tried it. My husband especially liked it but I think that is because his wife made it. (wink)