Chicken Fried Pork Chops with Chunky Pear Chutney (Sunny Anderson) |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 4 |
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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 |
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 |
Directions:
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.)
3. Yield: 4 servings
4. Chunky Pear Chutney:
5. 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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