Crispy Fried Pork Chops with Chunky Pear Chutney
- Preparation Time20 mins
- Cooking Time65 mins
- Serves4
- DifficultyEasy
Vegetable fat, for frying
8 pork chops, bone-in, 1cm thick
Salt and freshly ground black pepper, for seasoning, plus 1/2 tbsp pepper
2 eggs
1/4 tsp cayenne pepper
120g plain flour
60g cornflour
Chunky Pear Chutney, recipe follows
For the Chunky Pear Chutney
2 tbsp butter
3 Bartlett pears, peeled and cored, cut into 2cm pieces
120ml cider vinegar
100g raw cane sugar
1 tbsp water
75g golden raisins
1 jalapeno pepper, finely-chopped
1 (2.5cm) piece fresh ginger, finely-chopped
1/2 tsp pink peppercorns
1/2 tsp smoked paprika
1/2 tsp hot paprika
1/2 tsp allspice
Salt
1) Melt vegetable fat in a deep frying-pan until it comes about 2.5cm up the side of the pan. Heat to 185°C.
2) While the fat 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 cornflour. Coat pork chops in egg mixture, transfer to the paper bag, and shake until coated.
3) 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:
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.
Makes 4 servings
2) While the fat 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 cornflour. Coat pork chops in egg mixture, transfer to the paper bag, and shake until coated.
3) 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:
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.
Makes 4 servings
