Honey Garlic Pork Chops with Double Crunch

6 centre loin pork chops, trimmed
1 cup flour
4 tsp SIDS SALT & 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
1 tsp SIDS CRAZY SALT
Honey Garlic Sauce:--
2 tbsp rice bran oil
3-4 garlic cloves, minced
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper

Sift together the flour, SIDS SALT & PEPPER, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper. NOTE: This flour and spice dredge mix 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 the chicken version) and there will be a next time.
Make an egg wash by whisking together the eggs and water.
Season the pork chops with a sprinkle of SIDS CRAZY SALT, then dip the meat in the flour and spice mixture, dip into the egg wash and then a final time into the flour and spice mix again, pressing the mix into the meat to get good contact.
Heat a frypan on the stove with about 1 cm of oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly. Fry them gently for about 4-5 minutes per side until golden brown and crispy.
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.
Honey Garlic Sauce:
In a medium saucepan add oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add 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.