Chicken Fried Pork Chops with Chunky Pear Chutney
- 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
- 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
- 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
- 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.
vegetable shortening, pork chops, salt, eggs, water, cayenne pepper, flour, cornstarch, butter, bartlett, cider vinegar, cane sugar, golden raisins, pepper, fresh ginger, peppercorns, paprika, hot paprika, allspice, salt
Taken from www.foodnetwork.com/recipes/sunny-anderson/chicken-fried-pork-chops-with-chunky-pear-chutney-recipe.html (may not work)