Make the honey-garlic sauce first. Warm the olive oil over medium-low heat, add the minced garlic, and sauté briefly without allowing it to brown.

Add the honey, soy sauce, and ground black pepper. Simmer gently for 5–10 minutes, stirring occasionally, while watching closely because the honey mixture may foam or boil over. Set it aside to cool slightly.

Lightly season the pork chops on both sides with salt and black pepper. In a shallow dish, combine the flour, ginger, black pepper, salt, thyme, sage, paprika, and cayenne.

In a second shallow dish, whisk the eggs with the water until evenly blended. Dip each pork chop into the seasoned flour, then into the egg wash, and back into the seasoned flour, pressing the coating firmly onto the meat.

Heat about 1/2 inch of canola oil in a large skillet over medium to medium-high heat. Fry the chops in batches if needed for approximately 4–5 minutes per side, adjusting the heat so the crust browns without burning.

Transfer the cooked chops to a wire rack or paper towels to drain. Confirm that the pork reaches an internal temperature of at least 145°F, then allow it to rest briefly before serving.

Spoon or brush the warm honey-garlic sauce over the chops immediately before serving. For an extra-saucy presentation, dip the entire fried chop into the sauce just before placing it on the plate.