Chicken Fried Pork Chops with Chunky Pear Chutney
Recipe courtesy Sunny Anderson
2009-10-22

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
 
Melt the shortening in a deep skillet until it comes about 1-inch up the inside of the pan,  and heat to 360 degrees F.
 
While the shortening is heating, season the pork chops with salt and pepper on both sides, and set aside. In a shallow bowl beat the eggs, water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix the flour and cornstarch. Coat the pork chops in the egg mixture, transfer to the paper bag, and shake until coated. Fry the pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel lined plate to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
 
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ease of preparation: easy
 
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 the butter over medium-high heat and sauté the pears, about 2 minutes. Add the vinegar, cane sugar, raisins, jalapeno, ginger, pink peppercorns, smoked paprika, and allspice and bring the mixture to a boil. Increase the heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season the chutney with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.
 
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Ease of preparation: easy