Pork in batter and 12 more delicious recipes for the oven

7 servings

35-40 minutes

251.8 kcal

5/5 (1)

Pork chops in batter are very juicy. You can add various fresh and dried herbs to the batter, which allows you to give the meat a special piquancy. We'll share with you some easy pork chop recipes and how to make pork chop batter.

Italian porchetta by Jamie Oliver

Ingredients

For filling:

• 3 onions;
• 4 cloves of garlic;
• 4 sprigs of rosemary;
• 4 sprigs of thyme;
• 200 g chicken liver;
• 250 g breadcrumbs;
• olive oil - to taste;
• 400 g minced pork;
• 10 sage leaves;
• 120 ml sweet dessert wine;
• 25 g pine nuts;
• 40 g raisins;
• salt and pepper - to taste.

For the meat base:

• 1 pork fillet with skin weighing 4–5 kg;
• 50 ml sweet dessert wine;
• salt and pepper - to taste;
• 1 tablespoon olive oil;
• 6 large carrots;
• 200 ml white wine.

For the sauce:

• 3 tablespoons of flour (with a heap);
• 120 ml white wine;
• 1½ liters chicken broth.

Preparation

Preheat oven to 220°C.

Make the filling. Dice the onion, chop the garlic, rosemary and thyme, and chop the liver. Soak the breadcrumbs.

Over medium heat, fry the garlic and onion in oil for 5 minutes, then add the liver and minced meat and let them brown. Add the herbs and sage leaves and cook for another 5 minutes. Pour in the wine and carefully scrape up any bits of food stuck to the bottom. Turn off the stove, add nuts and raisins. Squeeze out the breadcrumbs, mix them with the filling, season with salt and pepper and set aside to cool.

Tackle the pork. Make a deep cut along the middle and lay the meat out like a book. Rub it with a mixture of dessert wine, salt and pepper. Spread ⅔ of the filling over the entire surface and seal at both ends.

Place the remaining filling on top and roll up. Tie tightly with kitchen string, leaving small gaps. The contents should not spill out.

Rub with oil, salt and pepper. Cut the carrots lengthwise, distribute them on a baking sheet and place the roll on it. Pour in white wine and bake for 30 minutes at 220°C. Reduce temperature to 150°C and cook for another 3 hours.

Remove the roll from the oven, drizzle with the pan juices and transfer to a cutting board using two forks. Set aside.

Prepare the sauce. Remove excess fat from the juices that have come out of the meat; heat the remaining liquid over low heat. Add flour and stir until thickened. Pour in the wine. After 3-4 minutes, add broth and cook for 10 minutes. Strain.

Serve the porchetta with the sauce. Italian roll can be eaten not only hot, but also cold.

Pork belly in white wine from Gordon Ramsay

Ingredients

• 1 kg pork belly with skin;
• salt and pepper - to taste;
• olive oil - to taste;
• 1 fennel;
• 1 tablespoon fennel seeds;
• 4 bay leaves;
• 3 cloves of garlic;
• 1 teaspoon crushed cardamom;
• 4 star anise;
• 325 ml white wine;
• 500–750 ml chicken broth (depend on the size of your dish);
• 1 tablespoon grainy mustard.

Preparation

Preheat oven to 180°C. Make diamond-shaped cuts into the skin of the brisket at 1½cm intervals.

Season generously with salt and pepper.

Heat the oil in a stove-top or oven-safe baking dish. Throw in coarsely chopped fennel and half the seeds, bay leaves, chopped garlic, cardamom and star anise. Fry for 2 minutes until fragrant.

Place pork skin side down on top, press down and cook for 5 minutes until golden brown. Turn over, season with salt, add remaining fennel seeds and cook for another 5 minutes. Pour in the wine and scrape up any bits stuck to the bottom. Bring to a boil and pour broth to the middle of the fat layer. Boil again.

Place in the oven for 2½ hours. Transfer the finished meat to a warm plate.

Make the sauce. Remove excess fat from the juice remaining in the pan, add mustard, whisk and heat on the stove. Remove the anise and cardamom and pour into a jug.

Serve the meat with the sauce.

Chinese Crispy Salted Pork

Ingredients

• 1 kg pork belly with skin;
• 2 small pieces of ginger;
• 2 green onions;
• 1 tablespoon cooking wine;
• 6–10 Sichuan peppercorns;
• 1½ teaspoons salt + for rubbing meat;
• 2 teaspoons Chinese five-spice mixture: star anise, Szechuan pepper, cloves, cinnamon, fennel seeds;
• ½ teaspoon sugar;
• 1 teaspoon white pepper;
• white bite.

Preparation

Place the meat in a deep saucepan with water so that the liquid reaches the middle of the piece. Add ginger, onion, wine and pepper. Bring to a boil and cook for another 3 minutes.

Remove the pork, dry it well and use a fork to poke as many holes in the skin as possible. Season with salt, make two shallow longitudinal cuts on the fleshy side and sprinkle evenly with all the spices. Place the skin on top in foil, wrap around the sides, but do not cover. Place in the refrigerator overnight.

Preheat oven to 180°C. Apply a thin layer of vinegar to the skin and distribute the salt evenly.

Cook for about 1 hour.

Remove the pork, remove the salt and place the meat on a rack in the middle rack of the oven. Place a baking tray down to collect juices and fat. Turn on top heat and set to 220°C. Bake until golden brown and cracked crust. Leave the finished meat in the switched off oven for 10–15 minutes.

Place the brisket skin side down, cut into small pieces and serve.

Tender and savory pork chops with marinated mushrooms and olives

Another recipe for incredibly tasty chops. The meat is cooked under a thick layer of “fur coat” of mushrooms, olives, onions and a cheese-egg mixture with the addition of mayonnaise. All products are not pre-processed, so the juices and flavors will be absorbed by the pork.

Juicy, tender, satisfying - this is what pork chops you will get in the oven if you use this recipe. The main thing is not to overdo it with pepper. It is better if it is not a spicy mixture, but a spicy one.

You will need:

• pork – 700 gr.;
• pickled mushrooms – 150 gr.;
• green olives – 100 gr.;
• hard cheese – 100 gr.;
• butter – 20 gr.;
• chicken egg – 1 pc.;
• onion – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• pepper mixture – 1 tsp;
• salt to taste.

Cooking stages.

Rinse the meat with water and wipe with special napkins. Cut into pieces approximately 1-1.5 centimeters thick.

Wrap the meat in cling film and beat with a kitchen hammer.

Grease a baking sheet with butter and place the chops on it. Add salt to taste and sprinkle with a mixture of peppers.

Chop the marinated mushrooms and place on top of the meat.

Also finely chop the olives and place on the chops with mushrooms in the next layer.

Cut the peeled onion into half rings and place on the chops.

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Grate the cheese into a deep bowl. Break the egg there and add mayonnaise. Mix everything with a fork.

Spread the resulting mixture onto the meat.

Bake at 180 degrees for about half an hour.

Now you know many new, interesting and, most importantly, simple recipes for preparing delicious pork chops in the oven. Be sure to try at least one to please yourself and your loved ones.

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Pork rolls wrapped in bacon stuffed with mushrooms and cheese

Ingredients

• 2 small pork chops;
• ½ teaspoon steak spice blend of your choice;
• ½ large champignon;
• 1 mozzarella stick 2 cm thick;
• 3 slices of bacon.

Preparation

Preheat oven to 220°C. Beat the meat to a thickness of ½ cm. Rub each piece with spices on one side, chop half the mushroom into thin slices, cut the cheese stick in half. Place mushroom slices evenly on both chops and add half a cheese stick.

Roll up the rolls and wrap each one in bacon. To prevent them from falling apart, secure them with toothpicks. Line a baking tray with baking paper, add the rolls and cook for 30-35 minutes.

Place on a plate lined with a paper towel, cool slightly, cut into 1 cm thick slices and serve with your favorite sauce.

Festive pork chops with pineapple in the oven

Do you want 100% success when preparing a dish for the holiday table? Keep the recipe. The meat comes out really tasty, juicy and tender. Canned pineapple adds a spicy kick that makes the pork extra special.

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The dish is prepared simply and quite quickly. There are a minimum of ingredients here, but they are very well chosen - the combination of pork and pineapples is a classic that will always be appropriate.

You will need:

• pork – 450 gr.;
• semi-hard cheese – 100 gr.;
• onion – 1 pc.;
• canned pineapples – 4 rings;
• seasoning for meat – ½ tsp;
• salt to taste;
• ground black pepper to taste;
• mayonnaise to taste;
• vegetable oil for lubrication.

Cooking stages.

Rinse the meat well under water, then dry with napkins. Cut the meat into layers about 1 centimeter thick.

Cover a cutting board with a bag and place pieces of pork there, cover with the bag.

Beat each piece with a special kitchen hammer.

Salt, sprinkle with pepper and seasoning to taste. Rub it all in with your hands. Turn over and repeat.

Grease a baking dish with oil and place pieces of meat there. Lubricate with a small amount of mayonnaise.

Cut the peeled onion into half rings and place them evenly on the meat. Place pineapple rings on top.

Grate the cheese on a coarse grater and sprinkle on top of the pieces of meat with onions and pineapples.

Bake the pork chops in the oven at 190 degrees until done - this will take about 30-35 minutes. Serve garnished with fresh dill.

Pork pieces in honey

Ingredients

• about 2 kg of pork shoulder without excess fat;
• 1 large onion;
• ½ teaspoon salt;
• ¼ teaspoon ground pepper;
• 1 tablespoon olive oil;
• 8 cloves of garlic;
• 1 glass of honey;
• ½ teaspoon chili pepper flakes;
• 1 teaspoon sesame seeds + some for decoration;
• a little chopped parsley.

Preparation

Preheat oven to 180°C.

Cut the meat into pieces 2–5 cm thick, coarsely chop the onion. Place the pork in a deep dish, season with salt and pepper, add the onion and olive oil. Cover with foil and bake for 1 hour.

Chop the garlic. Add it to honey and add chili. Set aside.

Take out the meat. Without pouring the liquid out of the mold, stir in the honey mixture. Place back into the oven, uncovered.

After 30 minutes, stir and cook for the same amount. Repeat. Add sesame seeds and leave to bake for another half hour.

Let the finished dish cool for 5 minutes, garnish with sesame seeds and parsley and serve.

What cut of pork is best to make chops from?

sliced ​​pork carbonate part before cooking.
The ideal option is from the back, located along the ridge. Rear parts are also allowed.

In a store/market, tell the seller the following names:

• neck
• Korean
• carbonate
• ham
• tenderloin
• spatula
• brisket
• neck
• balyk

Pork with apples and potatoes in cream sauce

Ingredients

• 500 g pork tenderloin;
• 1 tablespoon olive oil + 2 spoons for potatoes;
• 1 onion;
• 2 cloves of garlic;
• 250 ml dry cider;
• 400 ml chicken or vegetable broth;
• ½ teaspoon dried sage;
• 400 g potatoes;
• 2 apples;
• 75 ml heavy cream;
• 4 tablespoons frozen green peas;
• ¼ teaspoon dried parsley;
• 100 g breadcrumbs;
• 100 g grated cheddar cheese;
• salt and pepper - to taste.

Preparation

Preheat oven to 170°C.

Cut the pork into small pieces. In a stove- and oven-safe container, heat the oil and fry the meat in it over high heat.

Add chopped onion and sauté until translucent. Then throw in the chopped garlic and cook for another 1 minute.

Pour in the cider and bring to a boil. Let it simmer a little, add the broth and add the sage. Bring to the boil again, cover and place in the oven for 1 hour 30 minutes. Check the meat periodically, stir and sprinkle with water if it dries out.

Tackle the potatoes. Peel the tubers, cut into small cubes and place in a saucepan with water. Cook for 8–9 minutes after boiling. Drain and set aside.

Return to the pork. Cut the apples into medium slices. Pour cream into the mold, add apples and peas. Increase the oven temperature to 190°C.

Place the potatoes in a bowl, pour in olive oil, add parsley, breadcrumbs, cheese, salt and pepper. Stir and place on pork. Bake for 20–25 minutes, uncovered, until golden brown.

Let the finished dish cool for 5 minutes and serve.

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Pork roll with spinach and cheese on a bed of vegetables

Ingredients

To grease the roll:

• 80 ml olive oil;
• 2 tablespoons rosemary;
• 1 tablespoon thyme;
• 2 teaspoons salt;
• 2 teaspoons pepper;
• 3 finely chopped garlic cloves.

For the roll and filling:

• 3 finely chopped garlic cloves;
• 1 tablespoon olive oil;
• 120 g spinach;
• salt and pepper - to taste;
• 125 g ricotta;
• 50 g grated parmesan;
• 680 g pork tenderloin.

For the vegetable pillow:

• 245 g carrots;
• 300 g onions;
• 675 g potatoes;
• olive oil, salt and pepper - to taste.

Preparation

Combine all roll mixture ingredients in a small bowl and set aside.

Make the filling. Fry the garlic in oil and add the spinach, salt and pepper and cook over low heat for 1-2 minutes, stirring until the greens have reduced in volume. Transfer to a bowl, add ricotta, Parmesan, salt and pepper and mix well.

Preheat the oven to 220°C.

Take care of the meat. Make a deep longitudinal cut in the middle and lay the pork out like a book.

If the piece is too thick and large, try cutting it as if you were trying to unroll a roll.

Beat the pork to a thickness of ½ cm. Distribute the filling over the entire area and roll it into a roll. Tie tightly in several places with kitchen thread. Brush with the pre-prepared mixture and lightly fry in a frying pan on all sides until golden brown. Set aside.

Prepare your pillow. Cut the vegetables into large pieces, place on a baking sheet, drizzle with oil, salt and pepper and place the roll on top. Bake for 45 minutes.

Let the dish cool slightly and serve along with baked vegetables.

Baked pork chops with onions, tomatoes and potatoes

With this recipe you will get a very tasty and satisfying dish. It’s not just meat and vegetables – potatoes are baked with pork, which gives the dish additional flavor and satiety. The tomato makes the meat especially juicy, and the cheese crust – beautiful and tasty.

This dish is very simple and quick to prepare; you only need a minimum amount of ingredients. Your meat will not only be tasty, but also healthy, since it is baked and not fried in oil. The same can be said about the other ingredients of this dish.

You will need:

• pork – 50 gr.;
• semi-hard cheese – 150 gr.;
• vinegar – 200 ml;
• potatoes – 6 pcs.;
• tomatoes – 4 pcs.;
• onions – 3 pcs.;
• mayonnaise – 2 tbsp. l.;
• garlic – 3 cloves;
• salt to taste;
• ground black pepper to taste.

Cooking stages.

Cut the peeled onion into rings, place in a deep plate and pour vinegar over it. Set aside to marinate.

Cut the peeled potatoes into large pieces and cook in salted water until tender.

Rinse the meat under ice water and wipe dry. Cut it into pieces 2 centimeters thick.

Wrap the meat in cling film and pound on both sides with a hammer.

Season each piece with salt and pepper.

Wash and dry the tomatoes. Cut them into rings. Grate the cheese on a coarse grater. Also grate the finished potatoes.

Pass the peeled garlic through a press directly to it. Lightly salt – ¼ spoon is enough – and add mayonnaise. Mix thoroughly.

Grease a baking sheet with oil and place the meat steaks on it.

Place onion rings on top of the meat, then tomatoes, then potatoes with mayonnaise.

Sprinkle with cheese. Bake pork chops at 180 degrees for about 40 minutes.

Pork ham with pineapples, almonds and prunes

Ingredients

• ½ large onion;
• 6 cloves of garlic;
• 2 glasses of low-alcohol apple cider or white wine;
• 1 teaspoon salt;
• ¼ teaspoon black pepper;
• 1 pork ham without skin, weighing approximately 5½ kg;
• ½ cup peeled almonds;
• 15 pitted prunes;
• 2 tablespoons of melted lard or butter;
• 1½ cups pineapple juice;
• 3 canned pineapple rings;
• 3 canned cherries;
• 2 tablespoons brown sugar.

Preparation

Using a blender, turn chopped onion, garlic, a glass of cider or wine into a paste and add salt and pepper. Set aside.

Preheat the oven to 180°C. Make small cuts in the meat and insert almonds and prunes cut in half. Using a kitchen syringe, inject ¼ cup of cider or wine inside. Top with lard or butter.

Place the ham in the roasting pan and place on a baking sheet. Mix pineapple juice with the prepared paste and pour the mixture over the meat. Close the sleeve and place in the oven for 3 hours.

Remove the finished ham from the bag, decorate with pineapple slices, cherries and sprinkle with sugar. Return to the oven and bake until golden brown for another 30 minutes, basting with any juices released during the process.

Serve with your favorite side dish and remaining juice.

An original recipe for true gourmets

Another version of chops in batter according to the original recipe.

Ingredients:

• pork – 0.5 kg;
• egg – 1 pc.;
• Teriyaki sauce - about 3 tbsp. l.;
• oatmeal - 1 tbsp. l.;
• potato starch – 1 tsp;
• salt, pepper, sunflower oil.

Preparation:

1. Slice and pound the pork.
2. Using a brush, brush each chop with teriyaki sauce, lightly add salt and refrigerate for an hour.
3. Beat the egg with a teaspoon of sauce, add oatmeal and starch. You should get a thick mass similar to mustard.
4. Coat the pieces of meat with batter on both sides.
5. Fry in a frying pan (6 minutes - 3 minutes on each side).

Oatmeal will give this dish a very pleasant nutty flavor.

Pork tenderloin stuffed with apples and prosciutto

Ingredients

• 1 apple;
• 1 large onion;
• 6 tablespoons olive oil;
• 4 cloves of garlic;
• ¼ chopped sage;
• salt and pepper - to taste;
• 500 g pork tenderloin;
• 2 slices prosciutto;
• 450 g spinach;
• juice of ½ lemon.

Preparation

Preheat the oven to 190°C. Cut the peeled apple into large cubes and the onion into small cubes. Use cookware that is both oven and stove safe.

Heat 2 tablespoons of oil over medium heat and fry the apple and onion until soft. Add one minced garlic clove and sage and cook for another 2 minutes. Season with salt and pepper and let cool.

Shallowly cut the meat along the middle and lay it out like a book. Season with salt and pepper, add the ham and apple mixture, and pull the ends of the tenderloin together tightly to keep the filling inside. Tie it in several places with kitchen thread.

Fry the roll in two tablespoons of oil for 6 minutes, turning every 1-2 minutes. Place in the oven and bake for 20 minutes. Then transfer to a cutting board, cover with foil and leave for 10 minutes.

Prepare the side dish. Cut the garlic into slices and fry in two tablespoons of oil until fragrant. Add half the spinach, cook for about 4 minutes, then add the remaining leaves. Continue cooking until the greens are cooked through. Pour lemon juice, salt and pepper. Drain off excess liquid.

Slice the pork and serve with spinach.

Meat in batter with cheese

This is an incredibly tasty dish, but due to the use of mayonnaise and cheese in the batter, it turns out to be very high in calories. If you add a side dish (boiled potatoes, cauliflower or spaghetti with tomato sauce), you will get a complete dinner. This dish is also suitable for a holiday table as a hot dish, and goes very well with dry red wine.

Ingredients:

• pork – 500 g;
• flour – 1/2 cup;
• eggs – 2 pcs.;
• hard cheese – 50 g;
• mayonnaise – 1 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• spices, salt - to taste.

Cooking method:

1. The pork is cut into escalopes, beaten, rubbed with spices, wrapped in film and put in the refrigerator for 30 minutes.
2. The preparation of batter for meat is carried out according to the traditional scheme - eggs are beaten and mayonnaise is added to them. The cheese is grated and also combined with this mass. Flour is introduced little by little through a sieve. Everything is thoroughly mixed.
3. Pieces of meat are dipped in breading dough and fried for 4 minutes. Then they are turned over, heat treatment continues under the closed lid. In 5 minutes the dish will be ready.

Pork chops with sweet and sour glaze

Ingredients

• 4 bone-in pork chops, about 3cm thick and weighing about 225g;
• salt and pepper - to taste;
• 2 tablespoons unsalted butter;
• 2 cloves of garlic;
• ¼ cup balsamic vinegar;
• 3 tablespoons honey;
• ½ teaspoon dried basil;
• ½ teaspoon dried thyme;
• red pepper flakes - optional.

Preparation

Preheat oven to 200°C. Season the pork with salt and pepper. Melt the butter in a frying pan and fry the meat until golden brown on each side (2-3 minutes). Place in the oven and bake until done, 8–10 minutes.

Make the glaze. Chop the garlic and combine it with the vinegar, honey, basil, thyme, salt and pepper in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.

Serve the meat immediately, basting with the sweet and sour glaze.

Step-by-step preparation

1. Step 1:

   Prepare the ingredients. To cook pork in batter in the oven we will need: pork pulp (you can use a whole piece and then it needs to be cut into portions not very thick slices, I had ready-made pork schnitzels), vegetable and butter for frying, paprika, ground black pepper and salt.

2. Step 2:

   Cut the pork into portions. Beat the meat with a hammer on both sides. Sprinkle the chops with paprika, pepper and salt. There is no need to add a lot of salt and pepper, as the batter will also contain spices.

3. Step 3:

   Batter. To prepare the batter we will need: a large egg, milk, flour, dill, turmeric, ground black pepper and salt.

4. Step 4:

   Wash the dill, dry and finely chop.

5. Step 5:

   Combine egg, milk, dill, turmeric, salt and pepper in a bowl. Mix everything thoroughly until smooth.

6. Step 6:

   Add flour and mix again.

7. Step 7:

   You should get a semi-viscous mixture without lumps.

8. Step 8:

   In a frying pan, heat the butter along with the vegetable oil.

9. Step 9:

   Dip the chops in the batter.

10. Step 10:

    Fry on both sides until a light golden crust appears for 1-2 minutes.

11. Step 11:

    Transfer chops to a foil-lined baking sheet.

12. Step 12:

    You can pour the rest of the batter on top of the chops so that it doesn’t go to waste. Bake in an oven preheated to 180°C for about 25 minutes. Serve the pork hot with any side dish. Bon appetit!

In addition to dill, you can add any other herbs to the batter to your taste. If you use cilantro, then in combination with spices the meat will acquire an oriental taste and aroma.

You can serve chops with any side dish. Pasta, potatoes in any form, rice or buckwheat will do. And preferably with a salad of fresh vegetables.

This recipe can be made with beef, chicken, or turkey chops.

Pulled pork with tomato vinegar sauce

Ingredients

• 2 tablespoons brown sugar;
• 1 tablespoon salt;
• 1 tablespoon paprika;
• 1 teaspoon cumin;
• 1 teaspoon dried oregano;
• ½ teaspoon chili powder;
• ground pepper - to taste;
• 1 pork shoulder on the bone (about 2½ kg).

For the sauce:

• 2 cups apple cider vinegar;
• ½ cup ketchup;
• ¼ cup brown sugar;
• 1 chopped garlic clove;
• 2 teaspoons salt;
• ½ teaspoon red pepper flakes;
• ground black pepper - to taste.

Preparation

Preheat the oven to 160°C. Line a baking sheet with foil.

Combine sugar, salt, paprika, cumin, oregano, chili and pepper. Rub the pork well with the mixture and place it on a baking sheet. Bake for about 2½-3 hours: the cooked meat should fall off the bone easily. Cool slightly and tear the pulp into fibers.

Prepare the sauce. Combine all the ingredients for it in a small saucepan and simmer over low heat for 10–15 minutes. Cool to room temperature.

Serve the pork with the sauce on top.

Pork knuckle "Schweinhaxe" Bavarian style

Ingredients

• 4 front pork knuckles;
• 4 tablespoons olive oil;
• 4 chopped garlic cloves;
• 1 tablespoon thyme;
• 2 tablespoons rosemary leaves;
• 2 tablespoons mustard powder;
• ½ teaspoon salt;
• crushed black pepper - to taste;
• 2 onions;
• 2 stalks of celery;
• 2 carrots;
• 2 crushed bay leaves;
• 600 ml dark ale or apple cider;
• 500 ml chicken broth;
• applesauce and grainy mustard for serving.