As you are all well aware by now, I am having a love affair (sorry Kevin) with How Sweet It Is‘s blog. Therefore, I love every chance I get to make a recipe of hers, including the cripsy honey lemon
chicken pork I made earlier this week. We had already used up most of our groceries budget for two weeks (the new budget starts today), so I had to scour our cupboards and freezer to see what we had, in order to buy minimal items from the grocery store, if necessary. We had some pork chops in the freezer from one of those large packs that was on sale several weeks ago, so I decided to turn How Sweet’s honey lemon chicken into honey lemon pork. As our roommate told me, I’m very innovative. =P It was super yummy – we both gobbled it up! Also, this picture doesn’t show the sides I made it with, because they weren’t ready and I wanted to hurry up and take the pic so I could put my phone down. Best thing: this meal only cost $1.50, cuz all I had to buy were the lemons!
-4 boneless skinless chicken breasts, cut into pieces (I used pork!)
-1/4cu olive oil + 3 tablespoons
-3tbsp honey + more for dripping/drizzling
-the juice of 2 large lemons
-1tbsp fresh lemon zest + 2 teaspoons
-1cu all-purpose (or whole wheat) flour
-2tbsp cornstarch (I had masa harina, corn flour, so I used that instead)
-In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken (pork) pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours.
-When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well.
-Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil (you will need to add more as they continue to cook, also if you cook in separate batches, keep adding more). Coat chicken (pork) pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side.
-Serve with rice and a few tablespoons of honey mixed with lemon zest for dipping.