Fried pork Cutlets with Sweet and Sour Fruit Chutney

4 pork cutlets, ½ inch thick (or 4 pork chops)
1 cup all-purpose flour for dredging
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2-3 tablespoons vegetable oil
1 pineapple (fresh), chopped to yield 1 cup
1 can of jackfruit, minced to yield ¼ to ½ cup
1 clove garlic, minced
1 tablespoon Sriracha or hot sauce
1-2 lemons or limes
2 tablespoons butter
2-3 tablespoons banana ketchup
¼ cup water
Additional salt and pepper to taste
2 teaspoons wheat grass or parsley, minced for garnish (optional)




Season pork cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess. Heat vegetable oil in a large frying pan. Carefully place pork in hot oil and cook until golden brown on each side, 3-5 minutes on each side. Remove and rest. In the same pan, add butter and melt. Add pineapple, jackfruit and garlic and sauté. Add Sriracha, lemon or lime juice, and banana ketchup. Add pinch of salt and pepper and sauté. To loosen the sauce add 3-5 tablespoons water. To serve, scoop some of the sweet and sour fruit chutney on plate. Place pork on top. Garnish with minced wheat grass.