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Pork chops in batter in a frying pan

Pan-Fried Pork Chops in Batter

Juicy, tender meat with a golden, crispy crust! Battered pork chops are one of the simplest yet most satisfying dishes you can make — perfect for a weeknight lunch or dinner, but just as at home on a holiday table or a romantic dinner for two. This one is a foolproof classic.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Pork

300

Egg

Milk (whole)

All-purpose flour

Table salt

Ground black pepper

Vegetable oil

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 56 % 23 g

Carbohydrates 12 % 5 g

269 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 40 min

Step 1:

How do you pan-fry battered pork chops? Use pork tenderloin if you can, and always start with fresh meat. Rinse the pork well and pat it dry with paper towels, then cut it into thin slices. To keep the chops tender and juicy, pound each slice with a meat mallet. It's easiest to do this with the meat wrapped in plastic wrap or tucked inside a zip-top bag, so it doesn't splatter all over your counter.
Step 2:

Now make the batter. Everyone has their own favorite version with a different mix of ingredients and seasonings. The simplest one starts with milk and eggs — some cooks swap in sour cream, mayonnaise, or even sparkling water for the milk. Crack the egg into a bowl and season with salt and ground black pepper to taste.
Step 3:

Whisk with a fork or hand whisk until the egg white is fully broken up and blended in.
Step 4:

Pour in the milk and stir. Add the sifted flour and mix thoroughly so it doesn't clump. For extra flavor, you can press a garlic clove into the batter, but that's up to you. Stir until smooth.
Step 5:

Pour the vegetable oil into a skillet and set it over the heat. Let the oil get good and hot. Dip each piece of pork into the batter, coating it on all sides.
Step 6:

Lay the battered pork into the hot oil. Fry over high heat on both sides until golden brown. Then cover the skillet, lower the heat to medium, and cook for about 10 minutes so the meat cooks through inside.
Step 7:

Transfer the chops to a paper-towel-lined plate first, to drain the excess oil. Then move them to serving plates and bring them to the table. Serve with a side dish or fresh vegetables if you like. Enjoy!

Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For frying, choose a refined oil with a high smoke point, such as refined sunflower, canola, or peanut oil.
The right pan matters, too. A poorly chosen skillet can ruin even a great recipe, so use a heavy, evenly heating one.