Foodiesphere: Crunchy Honey Flax Pork Chops

It’s been awhile since I’ve tried a new recipe. A combination of moving and starting a new job got me into an eating out rut. In an effort to right the ship and expand my repertoire, I decided to cook pork chops. Honey from my mother-in-law’s bees and flax seed my mother had gotten me for my birthday lead me to a crunchy honey garlic pork chop recipe. 

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The major alteration I’ve made to this recipe is subbing in flax flour for wheat flour. For my birthday, my mother gave me a rather large container of flax seed, an ingredient I utterly love that has fantastic health benefits. However, to get these benefits flax seed needs to be ground, not whole. I’ve begun to use flax flour as a replacement for standard flour (most in my random baking moments & in soups). I use my coffee grinder to make the flour, grinding the seeds until they’re quite fine.12079923_10153640798768866_1908736521047009055_oCrunch Honey Flax Porkchops

Ingredients

6 pork chops
2 eggs
4 tbsp water
2 cups flax flour
1 tsp salt & pepper
1 tsp garlic powder
peanut oil for sauteing
1 cups of honey
Half cup brown sugar
1 tsp ginger
Half cup soy sauce
3 cloves garlic, diced
2 tbsp butter

Directions

Whisk the eggs and water in a bowl. In another bowl, mix flax flour, salt, pepper, and garlic powder. Coat the chops in the egg mixture and then dip into the flour mix.
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In a large pan, heat peanut oil. When the oil is hot, put the coated pork chops into the pan cooking on each side for about six minutes. The flax coating can get flaky so be careful turning the chops over.
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In a separate pan, saute garlic in butter. Add soy sauce, honey, brown sugar, and ginger. Stir mixture well and bring to a boil (but don’t let it froth), then simmer for about five minutes. 
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Place the chops into a baking dish (I used three Pyrex dishes, two chops in each) and pour the glaze over them. 
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Preheat oven at 350° F, place chops into oven, and cook for 25-30 minutes. 
Mine turned out to have an even sweetness and weren’t dry. But I do think I used a bit too much soy sauce and may have slightly overcooked the chops; I have concerns about how well it’ll reheat. I didn’t make a side, instead pairing the pork chops with a local Oktoberfest brew and a vanilla coffee porter.
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