Saturday, March 7, 2009

Spicy-sweet fried pork chop

Serve: 4 Prep: 10 minutes Cook: 20 minutes

I used the hot salsa for the sauce and it was too spicy for my son-in-law. So I served the pork chop with chunky mango chutney instead of spicy-sweet salsa mixture. He absolutely loved it!


  • 2 cups canola oil, for frying
  • 4 pork chops, bone-in, 1/2 inch thick
  • Salt and pepper, for seasoning pork chop
  • 1/2 tsp black pepper
  • 2 eggs
  • 1 Tbsp water
  • 1/4 tsp cayenne pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup bottled salsa
  • 1 1/2 Tbsp seedless raspberry preserves
  • 3 Tbsp chopped fresh cilantro


  1. Season pork chop with salt & pepper on both sides, set aside.
  2. On a shallow bowl beat eggs, water, cayenne pepper, & 1/2 tsp black pepper. In a ziplock bag mix flour and cornstarch ( 2:1 ratio)
  3. Preheat the oil to 360 degree in the deep frying pan.
  4. Coat pork chops in egg mixture one by one, transfer to a plastic bag, shake until coated.
  5. Fry pork chops until golden, about 3-4 minutes per side. Transfer to a paper towel to drain.
  6. Add salsa and preserves to pan; increase heat to medium-high.
  7. Cook 30 seconds or until slightly thick, stirring constantly.
  8. Serve pork chop with salsa mixture(about 1 Tbsp), and sprinkle with cilantro (1 1/2 tsp).

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