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Pork Chops in Batter on a Skillet
Instructions
Prepare the tomato marinade for the pork: put 100 g of good-quality ketchup in a deep bowl (do not use cheap ones with thickeners), add 2 teaspoons of allspice and 1 teaspoon of ground black pepper, 1 teaspoon of dried marjoram and 1 teaspoon of ground coriander. Gently mix all the ingredients with a whisk into a smooth, aromatic mass. The spices will open up their bouquet over 10 minutes.
Place the pork (1 kg) on a cutting board and, with a sharp knife, carefully cut it into thin small slices about 1.5 cm thick, across the grain. It is best to choose meat without large streaks or fat from the neck or tenderloin part – then the dish will turn out tender and juicy. Fatty layers leave an untidy cut on the chops.
Beat each slice of meat on all sides with a special meat mallet to a thickness of 5–7 mm. To avoid making a mess in the kitchen, lay the slice of pork on the cutting board and cover it with plastic wrap or a plastic bag – the splashes will not fly around and the fibres will be beaten evenly. The flat side of the mallet works better than the toothed side – it does not tear the meat.
Salt the beaten slices of pork with 1 teaspoon of salt. So that the meat is evenly salted, mix it thoroughly with clean hands for 2 minutes – the salt will penetrate the fibres. Then place the meat into the dish with the prepared tomato marinade and mix thoroughly, so that every slice is completely covered with a red layer.
Put the meat in the marinade in the refrigerator for at least 30 minutes, and better for 2–3 hours – the longer it sits, the richer the flavour. While the meat is marinating, prepare the tomato batter: in a deep plate combine 2 tbsp of ketchup and 1 tbsp of mayonnaise, beat in 3 eggs, and add salt and pepper to taste. The mayonnaise gives the batter extra richness and fluffiness.
Whisk the combined ingredients thoroughly with a fork or whisk for 1 minute until completely smooth – the mass will turn pinkish-orange and foamy. The tomato batter is ready – you can start frying the chops. The consistency should be like that of thin sour cream: a little thicker gives a thick crust, thinner will not stick to the meat.
Dip each slice of marinated pork into the batter on both sides and put it straight onto a hot frying pan with 4–5 tbsp of olive oil. Fry the chops over low heat for 4–5 minutes on each side – this way the meat will not burn, the batter will not scorch, and the pork will cook through inside. Check for doneness by the clear juices when pierced.
Serve the finished homemade pork chops in tomato batter only hot – once cooled they lose half their taste. They go great with fresh herbs and vegetables, mashed potatoes or boiled rice. Thanks to the ketchup, the meat takes on a barely noticeable sweet-and-sour taste and a distinctive caramelised crust. This is an unusual recipe for every day or for guests.
Tips
- 1
Choose meat without streaks or fat for the chops – the dish will turn out much more tender. The neck part and tenderloin are ideal, and carbonade (loin) will also do. Fatty brisket and ribs are not used for chops.
- 2
Beat the meat only through plastic wrap or a plastic bag – the kitchen stays clean, the fibres do not fly around, and the meat is beaten evenly without tearing.
- 3
Fry over low heat – this way the meat will not burn, the batter has time to set into a golden crust, and the pork cooks through completely inside. High heat gives burnt batter and raw meat.
- 4
Marinate the homemade chops for at least 30 minutes, and better for a few hours – the longer the meat is in the marinade, the richer the flavour and the softer the texture. A ketchup marinade acts as a tenderiser thanks to the vinegar in it.
FAQ
Can I replace the ketchup with tomato paste in the recipe? +
Yes, you can. Take 3 tbsp of tomato paste and dilute it with 2 tbsp of warm water, then add 1 teaspoon of sugar to balance the flavour – ketchup already contains sugar, salt and spices, so the homemade equivalent needs adjusting. You can also use 100 g of tomato sauce with basil, or homemade tomato sauce. For a spicier version, use 2 tbsp of adjika. With ketchup the taste is sweeter and more familiar; with paste it is brighter and more naturally tomato. Homemade tomato sauce gives the best result of all the options.
Which side dish is best to serve with pork chops in batter? +
The following work perfectly: mashed potatoes (a classic, they soak up the juices from the chops), fluffy rice (a neutral taste that highlights the meat), boiled durum-wheat pasta with olive oil, baked new potatoes with garlic, grilled vegetables (courgettes, aubergines, peppers), and fresh salads with herbs. The chops are self-sufficient on their own – do not overload the dish with heavy side dishes. For drinks, a dry red wine such as Cabernet or Merlot. The home-style option with fried potatoes and a pickled cucumber is a classic of the Russian table.
Can I cook the pork chops in the oven instead of in a pan? +
Yes, this is a more diet-friendly option. Place the chops, dipped in batter, on a baking tray lined with parchment, drizzle with olive oil and bake at 180 °C for about 25–30 minutes, turning once halfway through. The crust will be less crispy, but the dish will be less greasy – the calorie content drops from 276 to 220 kcal per 100 g. For a golden crust, switch on the grill mode 5 minutes before they are done. In the oven you can cook a large batch (12+ chops) at once without oil – a great option for a family gathering.
How long do the finished pork chops in batter keep? +
In the refrigerator, in a closed container, up to 3 days without loss of flavour. Reheat in a dry pan under a lid with 1 tbsp of water for 3–5 minutes on each side – this way the batter becomes soft again and the meat warms through. In the microwave, 2 minutes at medium power – the crust will soften but the taste will be preserved. You can freeze them for up to 1 month, but after thawing the batter partly peels away. It is better to cook the chops in portions on the day of serving – this home recipe is quick, only 10–12 minutes of frying.
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