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.
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!