6 center loin pork chops, well trimmed

1 cup flour

2 tsp salt

2 tsp black pepper

1½ tbsp ground ginger

1 tbsp ground nutmeg

1 tsp ground thyme

1 tsp ground sage

1 tbsp paprika

½ tsp cayenne pepper

2 eggs

4 tbsp water

2 tbsp olive oil

3 – 4 cloves minced garlic

1 cup honey

¼ cup soy sauce

1 tsp ground black pepper

Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper (or other seasonings to your taste, just salt and pepper works too). 

Make an egg wash by whisking together the eggs and water.

Season the pork chops with salt and pepper, then dip the meat 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 meat to get good contact.

Heat a skillet on the stove with about a half inch of olive oil covering the bottom. 

You will want to carefully regulate the temperature here so that the chops do not brown too quickly. 

I find just below medium heat works well. 

I use a burner setting of about 4 to 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

If you are using the Electric Skillet 300^o or lower setting will work.

Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the Honey Garlic Sauce. 

Serve with noodles or rice.

In a 2 or 3 Quart Saucepan add the 2 tbsp olive oil and minced garlic. 

Cook over medium heat to soften the garlic, but do not let it brown.

Add the honey, soy sauce and 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.

*NOTE: This flour and spice dredge mix above is sufficient for two batches of this pork chop recipe. 

You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe (or a chicken version)...and there will be a next time.