1) Melt vegetable fat in a deep frying-pan until it comes about 2.5cm up the side of the pan. Heat to 185°C.
2) While the fat is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper and 1/2 teaspoon black pepper. In a paper bag, mix flour and cornflour. Coat pork chops in egg mixture, transfer to the paper bag, and shake until coated.
3) Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
Chunky pear chutney:
In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste.
Remove from heat and serve with chicken fried pork chops.