Chicken Fried Pork Chops with Chunky Pear Chutney

Ingredients

• 0.5 teaspoon allspice 
• 3  bartlett pears cored peeled cut into 1-inch pieces
• 8  pork chops bone-in
• 2 tablespoons butter 
• 0.5 cup cane sugar raw
• 0.3 teaspoon cayenne pepper 
• 0.5 cup cider vinegar 
• 0.5 cup cornstarch 
• 2  eggs 
• 1 cup flour all-purpose
• 1 inch ginger fresh minced
• 0.5 cup golden raisins 
• 1  jalapeno minced
• 0.5 teaspoon paprika hot
• 0.5 tablespoon pink peppercorns 
• 6 servings salt 
• 6 servings salt and pepper black freshly ground for seasoning, plus 1/2 teaspoon pepper
• 0.5 teaspoon paprika smoked
• 6 servings vegetable shortening for frying
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven

Directions

1. Watch how to make this recipe.
2. Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan.
3. Heat to 360 degrees F.
4. 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.
5. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
6. In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes.
7. 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.
8. Remove from heat and serve with Chicken Fried Pork Chops.