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)
Preparation
In 3-quart saucepan, heat 1 tablespoon oil over medium heat until shimmering and hot. Add onion and cook 3 minutes, stirring occasionally, until soft. Stir in gingerroot, garlic and chile and cook about 1 minute, stirring constantly.
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. Remove from heat and keep warm. (Chutney can be covered and refrigerated up to 1 week.)
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. Place wire rack on cookie sheet.
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. Place on wire rack while you coat remaining pork.
In 12-inch skillet, heat 1/4 cup oil over medium heat until shimmering and hot. 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.
Serve pork with warm chutney.
