Focused recipe
Honey Garlic Pork Chops
Crispy fried pork chops tossed in a buttery honey garlic glaze with a hint of chili. Served hot and perfect with sinangag or a cool cucumber salad.
Filipino Updated 9/25/2025
Ingredients
Measured from the catalog payload.
- 3 lbs pork chop
- 2 teaspoons paprika
- 1 piece egg beaten
- 2 teaspoons garlic powder
- 4 tablespoons cornstarch
- 1/2 cup all-purpose flour
- 1 1/2 cups cooking oil
- 1/4 cup salt
- 4 pieces dried bay leaf
- 1 tablespoon peppercorn
- 1 tablespoon sugar
- 1 1/2 quarts water
- 3 cups ice cube
- 8 cloves garlic minced
- 1/4 teaspoon chili flake
- 6 tablespoons honey
- 3 tablespoons apple cider vinegar
- 3 tablespoons water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt
- ground black pepper
- 3 tablespoons butter
Instructions
9 cooking steps
- Make the brine by boiling 1/2 quart of water. Add salt, peppercorns, bay leaves, and sugar. Stir well, turn off the heat, then add ice cubes and the remaining water.
- Brine the pork chops for 35 minutes. Drain and pat dry with a paper towel.
- Season pork chops with paprika and garlic powder. Add the beaten egg and toss to coat. Dredge each chop in the cornstarch and flour mixture.
- Heat cooking oil in a pan. Fry the pork chops until both sides are golden brown and crispy. (Optional: Double fry for extra crispiness.)
- For the glaze: Melt butter in a pan. Add garlic and sauté until lightly browned.
- Add chili flakes and honey. Stir well.
- Pour in apple cider vinegar and water. Let boil and simmer until reduced by half.
- Season with onion powder, garlic powder, salt, and black pepper.
- Toss the fried pork chops in the glaze until fully coated. Transfer to a serving plate and enjoy with rice.
Catalog details
Useful for browsing and sync.
Main Course, Pork fried pork chops, honey garlic pork, pork chops Public recipe Revision 1