Pan-Fried Pork Chops with Cherry Chutney
Ingredients:
- 4 boneless pork chops (5 to 6 ounces each)
- 1 ½ cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon ancho chili powder (sub: mild chili powder)
- 2 large eggs (whisked)
- 2 cups vegetable oil (or canola oil, for frying)
- Harry & David® Cherry Ancho Chili Chutney
- Mashed potatoes (for serving)
- Steamed vegetables (for serving)
Instructions:
- In a medium bowl, stir together flour, salt, pepper, and chili powder.
- In a second bowl, whisk eggs until combined well.
- Add pork chops to the eggs to coat well and then place them in the seasoned flour. Thoroughly coat the pork chops with flour and move to a plate or wire rack to hold.
- Add oil to a large, sturdy skillet (I like a 12-inch cast iron skillet). Heat over medium-high heat until oil reaches 350° F. Add pork chops and cook for 6 to 7 minutes on the first side. Flip and cook for another 4 to 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° F.
- Remove pork chops from the oil and allow them to drain on a few paper towels for a few minutes.
- Serve sliced over mashed potatoes and top with a generous amount of Harry & David Cherry Ancho Chili Chutney on top.
Video:
Notes:
Leftover pork chops keep well for a few days in the fridge. The best way to reheat them is in a 325° F oven for 10-15 minutes until warmed through.