Tuesday, April 16, 2013

Battered Pork Chops with Peach Sauce

I'm not sure how often I'll want to batter and fry a perfectly good pork chop. (Probably not often.) But I bought a huge (5 lb) tenderloin on sale, so even after the Honey-Orange tenderloin I made yesterday, I had lots left. I froze a 1 lb tenderloin for later and cut the rest into chops, some for now, some for later...and plenty to try new recipes.  Besides, the peach sauce would be good over an UNbattered chop too.

1/3 C peach jam
2 Tbls ketchup
1 Tbls + 1 tsp Worcestershire sauce
2 Tbls cider vinegar
2 Tbls cold unsalted butter, small diced
1½ C flour
1 tsp baking powder
1 egg (white only)
¼"-thick boneless pork chops (about 1 lb)
vegetable oil, for frying

Combine jam, ketchup, 1 tablespoon Worchestershire sauce with 3 tablespoons water in a large skillet over medium-high heat; whisk until thickened (about 5 minutes). Whisk in vinegar, then butter -- a few pieces at a time. Remove from heat and cover.

Whisk together 1 cup flour, baking powder, ½ cup water (or a little more, if needed), the egg white and remaining Worcestershire. Put remaining flour in shallow dish. Heat ¼ inch vegetable oil in a large skillet over medium-high heat to 375°. Dredge pork chops in flour, then dip in batter. Fry until golden (about 3-4 minutes per side). Drain on paper towels. Serve with peach sauce.

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