Easiest Way to Cook Appetizing Brad's 5 spice pork chops with apple cranberry chutney

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We hope you got insight 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 only need 13 ingredients and 6 steps. Here is how you do it.

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

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

Instructions 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.

The tartness of the cranberries paired with the sweetness of the apples made the perfect topping for the pork. We had leftover pork and topping so the next night we made sandwiches with it. Pork Tenderloin with Cranberry Apple Chutney. The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. —Teresa Ralston, New Albany, Ohio. This slightly sweet and tender pork tenderloin with apples is quick enough to make for a weeknight, but I often serve it on.

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