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Chicken Fried Pork Chops with Chunky Pear Chutney

  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 20 min
  • Inactive: 45 min
  • Cook: 1 hr 5 min
  • Yield: 4 to 6 servings
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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

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



  1. Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
  2. 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.)

Chunky Pear Chutney:

  1. 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.
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