Crispy Pan-Fried Pork Chop Recipe with Cherry Chutney
Entrees/ Recipes/ Relish

Crispy Pan-Fried Pork Chop Recipe with Cherry Chutney

pork chop recipe with cherry chili chutney

This pork chop recipe from Nick Evans of Macheesmo are the perfect comfort food with an twist. The addition of Harry & David Cherry Ancho Chili Chutney adds a mild spice and a fruity zing!

Although pork chops are usually something that just gets tossed on the grill, these pan-fried pork chops are a great alternative if you don’t have access to a grill or if you just love crispy, breaded pork chops for dinner.Pork Chop Recipe
The nice thing about this recipe is that you don’t need a deep-fryer. Any sturdy skillet will work great and you only need a few cups of oil to fry these. The oil should go up about half of the pork chops because you flip them halfway through. This allows for even cooking without wasting oil.

Harry and David Cherry Ancho Chili Chutney
Once you have the chops fried, you can serve them so many different ways! To round out the plate, I like to serve them sliced on top of mashed potatoes with some steamed veggies. Don’t forget a few big dollops of Cherry Ancho Chili Chutney which really brightens up the dish and ties it all together. If you want something a bit more portable, try this recipe as a sandwich. Slice the pork chops thin and slather some chutney on a soft roll with your favorite toppings. YUM!

Cherry Ancho Chili Pork Chop Recipe



Pan-Fried Pork Chops with Cherry Chutney

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Serves: 4
Prep Time: 15 Cooking Time: 15

Ingredients

  • 4 boneless pork chops (5-6 ounces each)
  • 1 1/2 cups all-purpose flour
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp ancho chili powder (sub: mild chili powder)
  • 2 large eggs, whisked
  • 2 cups vegetable or canola oil, for frying
  • Harry & David Cherry Ancho Chili Chutney
  • Mashed potatoes, for serving
  • Steamed vegetables, for serving

Instructions

1

Breading the Pork Chops: In a medium bowl, stir together flour, salt, pepper, and chili powder. In a second bowl, whisk eggs until combined well.

2

Add pork chops to the eggs to coat well and then place them in the seasoned flour. Coat the pork chops well with flour and move to a plate or wire rack to hold.

3

Cooking the Pork Chops: Add oil to a large, sturdy skillet (I like a 12-inch cast iron skillet). Heat over medium-high heat until oil reaches 350 degrees Fahrenheit.

4

Add pork chops and cook for 6-7 minutes on the first side. Flip and cook for another 4-5 minutes on the second side. The pork chops are done when they are golden brown on both sides and the internal temperature of the pork chops is at least 140 degrees Fahrenheit.

5

Remove pork chops from the oil and allow them to drain on a few paper towels for a few minutes.

6

Serving the Pork Chops: I like to serve these pork chops sliced over mashed potatoes with a generous amount of Harry & David Cherry Ancho Chili Chutney on top.

7

Leftover pork chops keep well for a few days in the fridge. The best way to reheat them is in a 325 degree Fahrenheit oven for 10-15 minutes until warmed through.

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