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Ingredients

• 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

Description

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!

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