Composition / ingredients
Step-by-step cooking
Step 1:
How to fry pork chops in batter in a frying pan? It is better to use pork tenderloin and always fresh meat. Rinse pork thoroughly and dry with paper towels. Cut the meat into thin plates. To make the chops more tender and juicy, the meat needs to be beaten off with a kitchen hammer. It is better to do this by wrapping each piece of pork with cling film, or putting it in a plastic bag so that the splashes from the meat do not fly away.
Step 2:
Make batter for chops. Each hostess has her own favorite, different from others, recipe for batter, with a different set of ingredients and spices. The simplest batter is prepared on the basis of milk and eggs, someone uses sour cream, mayonnaise or mineral water instead of milk. In a bowl, beat the chicken egg. Add salt and ground black pepper to taste.
Step 3:
Whisk the ingredients with a fork or a hand whisk so that the egg white is completely dispersed.
Step 4:
Pour in the milk, stir. Pour in the sifted wheat flour. Stir the mixture thoroughly so that the flour does not gather into lumps. For flavor, you can add a garlic clove passed through the press to the batter, but this is a matter of taste. Stir the mass.
Step 5:
Pour vegetable oil into the pan. Turn on the fire. The oil needs to be warmed up well. Dip each piece of pork into a bowl with batter so that the meat is covered with it from all sides.
Step 6:
Put the pieces of pork in batter on the heated oil in a frying pan. Fry the meat on both sides over high heat until golden brown. Then cover the pan with a lid, reduce the heat to medium and keep the chops in the pan for about 10 minutes so that the meat inside is well fried.
Step 7:
Then remove the chops from the pan, put them first on a dish covered with paper napkins to drain excess fat and oil. Then transfer the chops to plates and serve to the table. If desired, the meat can be served with a side dish or fresh vegetables. Enjoy your meal!
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
