• 4 – 6 bone in ½ to ¾ inch pork chops (thicker chops will need to cook 1 or 2 minutes longer on each side)
  • Salt and fresh cracked black pepper
  • 1-2 eggs, beaten
  • 1 ¼ cups flour (for coating pork chops)
  • 2 – 2 ½ cups panko breadcrumbs
  • 1 tablespoon butter
  • 2 teaspoons fresh chopped ginger
  • ¼ of a large red onion, diced (approximately ½ cup)
  • 1/3 cup apple cider vinegar
  • ¼ cup red currant jam
  • 1 teaspoon curry powder
  • 3 cooking apples – peeled and diced small
  • Pinch of red pepper flakes (more or less depending upon your taste for “heat”)
  • 2 tablespoons dried cranberries
  • Fresh chopped cilantro


Prep for Pork Chops

  1. Lightly salt and pepper both sides of the pork chops.
  2. Dip pork chops in flour, coating both sides.
  3. Shake off excess flour and place in egg wash, flip once to wet other side.
  4. Lift pork chops from egg wash, letting excess drip off, then place in panko breadcrumbs, lightly patting crumbs to help adhere to both sides.
  5. Set coated pork chops on a plate, set aside in refrigerator until ready to cook for about 15- 30 minutes. While chops are resting, prepare the “Apple Curry Chutney.”


Directions for “Apple Curry Chutney”

  1. In a medium saucepan, melt butter over medium heat.
  2. Add fresh ginger and onions and sauté for 3-4 minutes.
  3. Add the apple cider vinegar and the red currant jam to ginger and onions, stir.
  4. After 1 minute, add curry and red pepper flakes.
  5. Stir in chopped apples and dried cranberries. Cook on medium high heat, stirring often for 4 to 5 minutes or until apples are soft and the mixture begins to cook down or thicken.
  6. When chutney is complete, top with fresh cilantro if desired. Serve with pork chops.


Directions for Cooking Pork Chops

  1. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium high heat. Once pan is heated, place pork chops in pan.
  2. Fry pork 3 to 4 minutes on each side, until golden-brown (remember thicker chops may require extra cooking time).
  3. When done, place chops on a large platter and serve with Chutney.