Natural pork cutlets in batter with peach sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 553, total fat 26 G., saturated fats 7 G., proteins 31 G., carbohydrates 51 G., fiber 3 G., cholesterol 77 mg, sodium 336 mg, sugar 0 G.
Calories 553, total fat 26 G., saturated fats 7 G., proteins 31 G., carbohydrates 51 G., fiber 3 G., cholesterol 77 mg, sodium 336 mg, sugar 0 G.
To prepare this dish, you'll need thin, natural, boneless pork loin cutlets. Each piece of meat is dipped in batter and pan-fried until golden brown. Serve the battered pork with juicy, microwaved green beans and a wonderful peach sauce, which is the highlight of this dish. It's quick to prepare and perfect for both a Sunday family lunch and a weekday dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural boneless pork chops, 1/4 inch thick (approximately 450 g), trimmed
- 1/3 tbsp. peach jam
- 2 tbsp. ketchup
- 1 tbsp + 1 tsp Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 340 g green beans, trimmed
- 1.5 cups instant flour, such as Wondra
- 1 teaspoon baking powder
- Protein of 1 large egg
- Vegetable oil, for frying
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Cooking the dish according to the recipe:
- In a large skillet, combine the peach jam, ketchup, 1 tablespoon Worcestershire sauce, and 3 tablespoons water. Heat over medium heat, whisking, until the mixture thickens, about 5 minutes. Stir in the vinegar, then the butter, a few pieces at a time; stir in a few tablespoons of water if the sauce is too thick. Remove from heat and cover.
- Place the green beans in a microwave-safe bowl, sprinkle with water, and season with salt and black pepper. Cover with plastic wrap, prick the wrap, and microwave until tender, 8-10 minutes.
- In a bowl, combine 1 cup flour, baking powder, 1/2 cup water, egg white, and the remaining 1 teaspoon Worcestershire sauce; add a little more water if needed. Place the remaining 1/2 cup flour in a shallow bowl.
- In a large skillet, heat 1/4 inch (0.5 cm) of vegetable oil over medium-high heat until the oil reaches 190°C (355°F) on a deep-fry thermometer. Dredge the pork chops in flour, then dip them in the batter. Fry until golden brown, 3-4 minutes per side. Place on paper towels to drain. Serve the pork with peach sauce and green beans.
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