Photo: Chicken Fried Pork Chops with Chunky Pear Chutney Recipe
Ingredients
- Vegetable shortening, for frying
- 8 pork chops, bone-in, 1/2-inch thick
- Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon pepper
- 2 eggs
- 1 tablespoon water
- 1/4 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Chunky Pear Chutney, recipe follows
Directions
Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
Yield: 4 servings
Chunky Pear Chutney:
- 2 tablespoons butter
- 3 Bartlett pears, peeled and cored, cut into 1-inch pieces
- 1/2 cup cider vinegar
- 1/2 cup raw cane sugar
- 1/2 cup golden raisins
- 1 jalapeno pepper, minced
- 1 (1-inch) piece fresh ginger, minced
- 1/2 tablespoon pink peppercorns
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon hot paprika
- 1/2 teaspoon allspice
- Salt
In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 26 reviews
By parismama
on December 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were amazing, and it's because of the pear chutney! What a hit!! to save calories, you could grill the chops and not bread them etc...but they were extremely moist and super delicious so I'd try it the way Sunny says to do it first!
By Chef #437704
Los Gatos, CA
on November 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome! I made this tonight. I only had 2 bone-in chops but I made the whole chutney recipe. We ate most of it. The chops were great even though I goofed them up -dusting them first then egging then realizing my mistake & then egging & dusting and then cooking in the hot oil. I timed them 5 minutes per side and still a bit undercooked for our liking. Reheated oil and put back in for a few minutes more & then all was soooo good! Will do again!! Served with steamed green beans & then sauteed with garlic and butter and a wild rice mixture - microwave - from Trader Joes. Very tasty!
By jwelch91.jw
on July 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I go back to this recipe ALL the time! These are the best pork chops I've ever made. I always have to make extras and never have leftovers. So delicious!
Read all 26 reviews