GROUP 6 MARCH 13, 2018

Honey Garlic Pork Chops

Ingredients:
 4 Center loin pork chops, well
trimmed
 1 CUP Flour
 2 tsp Salt
 2 tsp Black pepper For the Honey Garlic Sauce:
 1½ tbsp Ground ginger  2 Tbsp Olive oil
 1 Tbsp Ground nutmeg  3 – 4 Cloves minced garlic
 1 Tbsp Paprika  1 CUP Honey
 ½ tsp Cayenne pepper  ¼ CUP Soy sauce
 2 Eggs  1 tsp Ground black pepper
 4 Tbsp water

Directions:
1. Sift together the flour, salt, black pepper, ground ginger, nutmeg, paprika and
cayenne pepper.
2. Make an egg wash by whisking together the eggs and water.
3. Season the pork chops with salt and pepper, then dip the meat in the flour
and spice mixture.
4. Dip the chop into the eggwash and then a final time into the flour and spice
mix, pressing the mix into the meat to get good contact.
5. Heat a skillet on the stove with about a half inch of canola oil covering the
bottom. You will want to carefully regulate the temperature here so that the
chops does not brown too quickly.
6. Fry them gently for about 4 or 5 minutes per side until golden brown and
crispy.
7. Drain on a wire rack for a couple of minutes before dipping the cooked pork
chops into the

For the Honey Garlic Sauce:

1. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over
medium heat to soften the garlic but do not let it brown.
2. Add the honey, soy sauce and black pepper.
3. Simmer together for 5-10 minutes, remove from heat and allow to cool for a
few minutes.
4. Take off heat and dip then eat in. Enjoy!

NOTES:
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.
http://www.getinmybelly.com/honey-garlic-pork-chops/
GROUP 6 MARCH 13, 2018

Breaded Onion Rings

Ingredients:
 1 medium onion
 1 large egg
 1/2 cup milk
 1 1/2 tbsp flour
 1 tsp salt
 1/2 cup flour
 1 cup plain breadcrumbs
 oil for frying

Directions:
1. Slice your onion into 1/2" to 3/4" slices perpendicular to the roots and top.
Carefully separate the rings and set the centers (small rings and bits) aside
for another recipe and use. Be sure to remove the outer paper layer as well.
2. Prepare the batter by mixing the egg, milk, 1 1/2 tbsp flour and salt with a
whisk in a medium bowl until smooth. Put the 1/2 cup flour into another bowl
or onto a plate and the breadcrumbs into yet another bowl or plate.
3. To bread the rings, dip the rings into the batter and let the excess drip off and
then place into the flour. Coat thoroughly with flour and shake off excess and
return to batter. Again, coat with batter and then remove and let excess drip
off and coat with breadcrumbs. Be sure to get the inside of the rings as well.
Shake off excess breadcrumbs and dip again into the batter and then add
another coat of breadcrumbs. Set onto a wire rack to dry for 20-30 minutes
before frying.
4. To fry, heat oil in a heavy pan over medium high heat to 350*F. Be sure to
use a thermometer to get to the proper temperature. Fry the onion rings in
batches and when golden brown, remove to a paper towel to drain
completely. Serve with your favorite dipping sauce and enjoy! Makes about 20
onion rings. Enjoy!!

https://www.youtube.com/watch?v=33cAqNLcYjc

GROUP 6 — PAPRIKA
Alegre, Anna Bridget
Boral, Ian Vincent
Llana, Konrad Kian
Masbate, Relyn
Monte, Paula Jane
Perez, Miguel Javier