Chicken Fried Pork Chops, Apple Chutney and Mashed Root Vegetables

OK. Probably not the healthiest meal but it was delicious and I give it a comfort food rating of 5 stars.  I called it mashed root vegetables up above to trick those that think they don't like turnips and rutabegas.  Try them you'll love it with this dinner.

Pork Chop Ingredients:
4-6 thin pork chops, bone-in
1 c flour
1/2 c cornstarch
2 eggs
Lawry's Season Salt
Pepper
Vegetable Oil, for frying

The Method:
Place flour & cornstarch into shallow bowl, season with Lawry's and pepper.  Place eggs in shallow bowl, season with Lawry's and pepper, whisk together.  Coat bottom of heavy bottom pan with 1/4 inch or so of vegetable oil.  Heat over medium heat while dredging the pork chops.  Dip each pork chop in egg wash, then into flour mixture.  Tap off excess flour.  Repeat with remaining chops.  Fry in batches (do not crowd the pan) approximately 8 minutes per side.

Apple Chutney Ingredients:
5 Granny Smith apples, peeled and chopped into 1" chunks
3/4 cup golden raisins
3/4 cup apple cider vinegar
1 cup raw sugar (or brown sugar)
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1/2 tsp cayenne pepper
1 tsp cumin
1/2 tsp all spice
1 tsp cinnamon

The Method:
Melt butter in saucepan, add the apples and stir to coat.  Add the salt, pepper, cayenne, cumin, allspice and cinnamon, stir to combine and cook for 1-2 minutes.  Add the vinegar and sugar.  Simmer for about 10-15 minutes until flavors are combined and apples are soft but not mushy.  Can be served warm or at room temperature.