I had one last bottle of beer in my six pack of pretzel-flavored beer and I needed a way to use it. So I wondered why fish and chicken can be beer-battered but not pork chops. In fact, I searched "beer battered pork chops" on YouTube and only got battered pork chops that didn't use beer.
Pretzels and pork go well together when you think about it.
I vaguely remember my mom making pork chops for herself when I was a kid but I remember the dog Porkchop from Doug a lot more.
I didn't realize pork chops burn so easily. After tenderizing them with a meat mallet, I thought it would take 4 minutes per side to cook but I only ended up with a burnt batter and had to dispose of 2 of the 5 chops. Something in the realm of 2 minutes or 2 minutes and 15 seconds would be better. The thing that matters is that the internal temperature of the chops is at least 145 degrees Fahrenheit.
The batter on the pork reminded me of beer-battered fish and the pork had a texture reminiscent to that of chicken. But the pork was so soft in my mouth. I sometimes wonder why no one has thought of beer-battered pork chops before!
Of course, my dad didn't try the chops because of the beer in it.
You will need:
For the cooking equipment:
A meat mallet or rolling pin
A large bowl
A frying pan
A meat thermometer
5 boneless pork chops
For the batter:
2 beaten and whisked eggs
1 1/2 cups all-purpose flour
3/4 cup seasoned breadcrumbs
12 oz. of beer(I used pretzel-flavored beer)
Pinch of salt
Pinch of paprika
Pinch of oregano
Olive oil for frying
Fries, ketchup, and pretzel bites on the side(optional)
1. To tenderize the pork chops, place each chop in between 2 sheets of wax paper and press the top sheet of wax paper with a meat mallet or rolling pin. This will help the meat cook better.
2. Put all the batter ingredients into a large bowl and mix all the ingredients up.
3. Dip each chop into the batter and coat the chops in the batter on both sides before placing them onto a plate.
4. Pour olive oil into a frying pan and turn the stove on to heat the oil up. Once the oil is heated up, place each chop into the pan(my pan could only fit 1 chop, so you'll need to make multiple batches) and cook the chop for 2-2 minutes, 15 seconds.
5. Flip each chop over and let it cook on the other side for 2-2 minutes, 15 seconds.
6. Place the cooked chops onto a plate and measure the internal temperature of the pork with a fork by placing the thermometer into the center of the chop. The temperature must read at least 145 degrees Fahrenheit before it's safe to eat!
7. Serve with fries, ketchup, and pretzel bites on the side(optional).