Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped (1/3 cup)
  • 1 tablespoon grated gingerroot
  • 1 clove garlic, finely chopped
  • 1 jalapeño chile, seeded and finely chopped
  • 1/2 bag (16-oz size) frozen sliced peaches (1 cup)
  • 1/2 cup fresh or frozen cranberries
  • 1/2 cup packed light brown sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/2 cup finely chopped cashews
  • 1 egg
  • 1 egg white
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup vegetable oil
  • 4 boneless pork loin chops, 1/2 inch thick (1 lb)

Ready In 60 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In 3-quart saucepan, heat 1 tablespoon oil over medium heat until shimmering and hot.
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Step 2

  • Add onion and cook 3 minutes, stirring occasionally, until soft. Stir in gingerroot, garlic and chile and cook about 1 minute, stirring constantly.
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  • Length: 4 minutes

Step 3

  • Stir in peaches, cranberries, brown sugar, vinegar, curry powder and 1/4 teaspoon salt. Cook uncovered 20 minutes, stirring occasionally, until peaches begin to fall apart and cranberries soften and burst.
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  • Length: 20 minutes

Step 4

  • Remove from heat and keep warm. (Chutney can be covered and refrigerated up to 1 week.)
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Step 5

  • In shallow bowl, mix bread crumbs and cashews. In another shallow bowl, beat egg and egg white with wire whisk. In pie plate or shallow bowl, mix flour, 1/2 teaspoon salt and the pepper.
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Step 6

  • Place wire rack on cookie sheet.
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Step 7

  • First, lightly coat 1 pork chop with seasoned flour; shake off excess. Next, place in egg mixture; allow excess to drip off. Finally, place pork in bread crumb mixture and coat well.
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Step 8

  • Place on wire rack while you coat remaining pork.
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Step 9

  • In 12-inch skillet, heat 1/4 cup oil over medium heat until shimmering and hot.
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Step 10

  • Place pork in skillet and cook 3 minutes or until golden and crisp on one side. Flip and cook other side, about 3 minutes longer or until slightly pink in center.
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  • Length: 6 minutes

Step 11

  • Serve pork with warm chutney.
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