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Fried Pork Chops with Tangy Apple Chutney
Created by: Howcan Team
Ingredients
- 4 bone-in pork chops, 1 inch thick
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 eggs
- 1/4 cup milk
- 1 cup bread crumbs
- 1/2 cup vegetable oil
- 2 apples, peeled, cored, and diced
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- In a shallow dish, mix 1 cup of flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- In another shallow dish, whisk 2 eggs with 1/4 cup of milk.
- In a third shallow dish, place 1 cup of bread crumbs.
- Dredge each pork chop in the flour mixture, then dip into the egg mixture, and coat with bread crumbs, pressing gently to adhere.
- Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat.
- Add the pork chops and cook for 5-6 minutes on each side, or until golden brown and the internal temperature reaches 145°F. Remove from the skillet and let them rest for 3 minutes.
- In a saucepan, combine 2 diced apples, 1/4 cup of brown sugar, 1/4 cup of apple cider vinegar, 1/4 cup of water, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and 1 teaspoon of salt. Cook over medium heat for 10-12 minutes, or until the apples are soft and the mixture has thickened.
- Serve the fried pork chops with the tangy apple chutney on top. Enjoy!
Fried pork chops with tangy apple chutney is a classic dish that has been enjoyed for generations. The crispy, golden-brown pork chops are a staple in Southern cuisine, where they are often seasoned with a blend of spices and then pan-fried to perfection. The tangy apple chutney adds a burst of flavor with its combination of sweet and savory notes, making it the perfect accompaniment to the rich, juicy pork chops. This dish has its roots in traditional American and Southern cooking, where it has been a favorite for Sunday dinners and special occasions. Chefs like Paula Deen and Emeril Lagasse have popularized this dish, adding their own unique twists to the recipe. In recent years, it has also gained popularity in upscale restaurants, where chefs put a modern spin on the classic combination of pork and apples. The key to making the best-fried pork chops with tangy apple chutney lies in the quality of the ingredients. Using thick-cut, bone-in pork chops ensures a juicy and flavorful result, while the apple chutney benefits from using crisp, tart apples and a careful balance of spices and vinegar. For those looking for a famous alternative method, some chefs recommend marinating the pork chops in buttermilk before frying to add an extra layer of tenderness and flavor. Today, some of the best versions of this dish can be found in renowned Southern restaurants, where chefs take pride in serving up traditional comfort food with a modern twist. Whether enjoyed at a cozy diner or a high-end eatery, fried pork chops with tangy apple chutney continue to be a beloved dish that brings together the timeless combination of savory and sweet flavors.
35 min
4
450 calories
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