Easy to make and very quick to cook. These pork chops are thin and crispy. They carry the tangy sweet chutney beautifully. The dish comes together in minutes and it is all made in one pan.
Set up a breading station by whisking an egg in a bowl. Then place the breadcrumbs on a plate. And, set a clean plate at the end of the breading station.
Season both the egg and the breadcrumbs with salt and pepper.
Coat the pork chops with the egg. Make sure to get both sides. Allow the excess egg to drip off of the pork and transfer it to the breadcrumbs.
Pat the pork into the breadcrumbs so they can adhere evenly. Make sure the entire surface of the pork is covered in the breadcrumbs.
Transfer to the clean plate and set aside while the rest of the chops are getting breaded.
Preheat an oven to 375°.
Once all the chops are breaded, set a large frying pan on high.
Drizzle olive oil, enough to coat the bottom of the pan. Once the oil has heated, cook each pork chop for 2.5 minutes, until golden.
Once the pork chops have been pan fried on both sides, place them on a baking sheet and bake for 5-7 minutes.
For the chutney:
Wipe any burnt breadcrumbs off of the pan used to fry the pork chops.
Lower the heat to medium low. Add a drizzle of extra virgin olive oil, around 2 tablespoons.
Add the yellow bell pepper and onions.
Season the peppers and onions with salt and pepper.
Let them cook for 2-3 minutes.
Add the thyme sprigs. Cook for 2 more minutes or so.
Once the onion has become translucent, add the peaches.
Add the red wine vinegar, sugar, and the juice of the canned peaches.
Cook the chutney for 2-3 minutes. Then remove from the heat.
Plating:
At this point, the pork will be ready to come out of the oven.
Plate the pork chops on a flat plate.
Pour the chutney on top of the crispy pork.
Enjoy!
Recipe Video Instructions
Notes
If you like heat, add 1/2 teaspoon of red pepper flakes to the chutney while it is cooking. You can substitute the pork with chicken cutlets, if using thick chicken breasts, cooking times will vary.