Double Crunch Honey Garlic Pork Chops are the ultimate blend of crispy texture and sticky, sweet-savory flavor. Thick-cut boneless pork chops are coated in a seasoned flour mixture not once, but twice—ensuring a shatteringly crisp crust. Finished with a glossy honey garlic glaze and a sprinkle of green onions, this dish makes an irresistible centerpiece for a hearty weeknight dinner or casual gathering.

Why You’ll Love This Recipe

Crispy Outside, Juicy Inside: The double coating delivers a golden, crunchy exterior while keeping the pork moist and tender.
Bold and Balanced Sauce: The honey garlic glaze offers the perfect mix of sweetness, umami, and a touch of tang.
Comfort Food Favorite: Classic flavors with an indulgent twist that’s sure to satisfy everyone at the table.
Restaurant-Style at Home: No need for takeout—this dish brings gourmet crunch and sauciness straight to your kitchen.
Versatile Pairings: Serve with rice, noodles, mashed potatoes, or steamed vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pork Chops:

boneless pork chops (about 1 inch thick)
all-purpose flour
cornstarch
paprika
garlic powder
salt
black pepper
eggs
water
vegetable oil (for frying)

For the Honey Garlic Sauce:

honey
garlic, minced
soy sauce
rice vinegar (or apple cider vinegar)
water
cornstarch (mixed with an equal amount of water)
chili flakes (optional)
sliced green onions (for garnish)

Directions

Prepare the Pork Chops
Pat the pork chops dry and set aside. In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper.
In a second bowl, whisk together the eggs and water.
Dredge each pork chop in the flour mixture, dip into the egg wash, then coat again in the flour mixture, pressing lightly to ensure an even crust.
Fry the Pork Chops
Heat about ½ inch of oil in a deep skillet over medium heat. Once hot, add the pork chops and fry for 4–5 minutes per side, or until golden brown and cooked through (internal temp of 145°F/63°C).
Transfer to a wire rack to drain and stay crisp.
Make the Honey Garlic Sauce
In a small saucepan, combine honey, minced garlic, soy sauce, vinegar, and water. Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes. Add chili flakes for heat, if desired.
Assemble and Serve
Drizzle the warm sauce generously over the fried pork chops. Garnish with sliced green onions.
Serve immediately with steamed rice, stir-fried vegetables, or noodles.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 pork chops
Calories: Approximately 490 kcal per serving

Variations

Spicy Glaze: Increase chili flakes or add a splash of sriracha for extra heat.
Asian-Inspired: Add a dash of sesame oil or grated ginger to the sauce for deeper flavor.
Air Fryer Option: Cook breaded pork chops in an air fryer at 400°F (200°C) for 12–14 minutes, flipping halfway.
Bone-In Chops: You can use bone-in chops—just adjust the cooking time as needed.
Vegetarian Twist: Try the same coating and sauce on thick slices of tofu or cauliflower for a plant-based version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or in a skillet over low heat until warmed through. Reheat sauce separately for best texture.
Freezing: Freeze cooked, unglazed pork chops for up to 1 month. Reheat and glaze before serving.

FAQs

Can I use bone-in pork chops?

Yes, but you may need to increase the frying time to ensure they cook through evenly.

Why use both flour and cornstarch?

The combination yields a crispier, lighter crust compared to flour alone.

Can I make the sauce ahead of time?

Yes, prepare and refrigerate the sauce for up to 3 days. Reheat before serving.

How do I prevent the coating from falling off?

Ensure the pork chops are dry before breading, and press the coating firmly onto the surface.

Is this dish very sweet?

The sauce has balanced sweetness. You can adjust the honey or vinegar to suit your taste.

Can I bake the pork chops instead?

Yes, bake at 425°F (220°C) for 20–25 minutes, flipping once. Use a wire rack for even crispness.

What’s the best oil for frying?

Neutral oils like vegetable, canola, or peanut oil work best for high-heat frying.

How do I know the pork is fully cooked?

Use a meat thermometer—pork should reach 145°F (63°C) internally.

Can I double the sauce?

Yes, especially if serving with rice or vegetables—extra sauce makes a great drizzle.

What sides go well with this dish?

Steamed rice, sautéed greens, roasted broccoli, or mashed potatoes are all excellent pairings.

Conclusion

Double Crunch Honey Garlic Pork Chops are everything a comfort meal should be—crispy, juicy, sweet, savory, and deeply satisfying. With a flavorful golden crust and a sticky glaze that clings to every bite, these chops bring restaurant-style indulgence to your dinner table. Perfect for busy weeknights or family weekends, this dish is guaranteed to become a favorite in your regular recipe rotation.

Double Crunch Honey Garlic Pork Chops

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Double Crunch Honey Garlic Pork Chops are crispy, golden-brown chops coated in a seasoned breading and drenched in a sticky, sweet-savory honey garlic sauce. This easy and satisfying recipe delivers bold flavor and irresistible crunch—perfect for weeknight dinners or weekend indulgence.

Author: Asma
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 pork chops
Category: Main Course
Method: Frying + Stovetop
Cuisine: Asian-Inspired / Comfort Food

Instructions

Pat pork chops dry. In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
In another bowl, whisk eggs with 2 tablespoons of water.
Dredge each pork chop in the flour mixture, dip into egg wash, and then again in the flour mixture for a double coating.
Heat oil in a deep skillet over medium heat. Fry pork chops 4–5 minutes per side until golden and fully cooked. Drain on a wire rack.
In a small saucepan, combine honey, garlic, soy sauce, vinegar, and 1 tablespoon water. Bring to a simmer.
Add cornstarch slurry and chili flakes if using. Simmer until thickened (1–2 minutes).
Drizzle sauce over pork chops and garnish with green onions. Serve immediately with rice or noodles.

Notes

Use a meat thermometer to ensure pork reaches an internal temp of 145°F.
Cornstarch adds a light, crispy texture—don’t skip it!
Sauce can be made ahead and stored in the fridge for up to a week.
Try with chicken cutlets or tofu for a variation.