Step-by-Step Guide to Make Quick Brad's 5 spice pork chops with apple cranberry chutney - Free Download

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We hope you got benefit from reading it, now let's go back to brad's 5 spice pork chops with apple cranberry chutney recipe. To cook brad's 5 spice pork chops with apple cranberry chutney you need 13 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Brad's 5 spice pork chops with apple cranberry chutney:

1. Take 8 of bone in pork chops.
2. Prepare 2 cup of flour.
3. Prepare 1 1/2 tbsp of each, 5 spice ginger seasoning salt garlic powder.
4. Take 3 of beaten eggs.
5. You need of chutney.
6. Provide 1 of apple peeled cored and chopped.
7. Take 1 1/2 cup of dried cranberries.
8. Use 2 cup of water.
9. You need 1 1/2 cup of loose brown sugar.
10. Prepare 1/4 cup of rice vinegar.
11. Provide 1 tsp of 5 spice and ginger.
12. Take 1 jar of Chinese plum sauce.
13. Use 1 of hot cooked rice.

Steps to make Brad's 5 spice pork chops with apple cranberry chutney:

1. start the chutney by combining all ingredients except plum sauce. bring to a boil and simmer for 20 minutes.
2. combime spices and flour for the pork. beat the eggs in a separate bowl..
3. preheat oven. heat oil in a pan on high for pork. until almost smoking.
4. dredge pork in seasoned flour. then in egg then back in flour. fry until brown on both sides. when all are done put in oven for 15minutes to finish.
5. add plum sauce to chutney and simmer 5 more minutes..
6. serve pork over rice. add chutney to the top garnish with bean sprouts. enjoy.

I also added the juices and drippings from the pork chops into the chutney while it was cooking; gave it a great extra flavor! To prepare pork, while chutney simmers, heat a grill pan or skillet over medium-high heat. View full nutritional breakdown of Spiced Pork Chops with Apple Chutney calories by ingredient. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Try boneless pork chops in this recipe, which tops them with a sweet apple-raisin chutney.

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