Crispy Pan-Fried Pork Chop Recipe with Cherry Chutney

In “Cooking up Comfort" we're walking you through all the classics, whether you want to curl up with soup on a rainy afternoon or bake something delicious to celebrate the weekend. This crispy pan-fried pork chop recipe from Nick Evans of Macheesmo is the perfect comfort food with the addition of Harry & David Cherry Ancho Chili Chutney.

Although pork chops are usually something that just gets tossed on the grill, these pan-fried pork chops are a great alternative if you don't have access to a grill or if you just love crispy, breaded pork chops for dinner.

The nice thing about this recipe is that you don't need a deep-fryer. Any sturdy skillet will work and you only need a few cups of oil to get the perfect crispy texture. The oil should fill the pan to about halfway up the pork chops since you'll flip them halfway through. This allows for even cooking without wasting oil.

Once you have the chops fried, you can serve them in a multitude of ways. To round out the plate, I like to serve them sliced on top of mashed potatoes with some steamed vegetables. Don't forget a few big dollops of Cherry Ancho Chili Chutney which really brightens up the dish. If you want a meal that's a bit more portable, turn this into sandwich. Simply slice the pork chops thin and slather some chutney on a soft roll with your favorite toppings.