• 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:
  • 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


Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.

While shortening 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 cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. 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.)

Yield: 4 servings

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.