Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Beer Battered Rib Chops - Spice rubbed chops in a crunchy beer batter

From www.dingleydell.com

  • Serves 4
  • Cooking Time 25 mins

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Recipe ingredients

Four Bone Rack of Pork, French trimmed and cut into four chops [get your friendly butcher to do this]
2.25 ltr Vegetable Oil

For the Rub:
1 tsp Cracked Black Pepper
Pinch of Good Sea Salt
2 tsp Paprika
½ tsp Mustard Powder

For the Seasoned Flour:
200g Plain Flour
½ tsp Cracked Black Pepper
Pinch of Salt
1 tsp Paprika

For the Batter
1 bottle of your favourite Ale
190g Self-Raising Flour
½ tsp Salt
1 tsp Baking Powder
1 tspTumeric

Preparation

In a large bowl, mix all rub ingredients together and coat the four chops, gently massaging in the flavours. Leave in a tray not overlapping for two hours. If you’re in a rush this is not the end of the world but does give a better flavour over all.

In a very large sauce pan, pour in 2ltr of the oil and begin to gently heat. The oil should be at least 10 cm deep so you might need to play around with pans/oil quantities.

Mix the seasoned flour ingredients together in a bowl.

Whisk the batter ingredients together in a separate bowl. Note: the batter will not take all the ale, this last bit is for you to enjoy!

Whilst keeping an eagle eye on the safety of your large vat of oil, heat a good quality frying pan, add some vegetable oil and begin to fry the chops off one by one [or two by two if they fit]. They will take about six minutes on each side. You can test if they are cooked by pushing a knife in and see clear juices. Drain on kitchen paper.

Check the temperature of the oil being very careful not to spill it. It should be about 170’C and you will need to maintain this temperature. Test the batter using a drop of batter alone ! You’re looking for a lovely golden brown colour and a good bite to it. If it’s still soggy when you bite into it, either the oil is too hot or cold or it’s just not been in long enough!

One by one, coat each chop in seasoned flour thoroughly, then in batter. Drop carefully into the oil and leave to cook. Turn over half way for equal cooking. Remove with a slotted spoon on tongs and place on kitchen paper. Repeat with all four chops.

Serve with your desired accompaniment.

Serving suggestion

It is a very simple dish that keeps the meat beautiful and moist and can be served with an array of accompaniments. Personally I’d keep it all about the pork and so serve with a light salad and perhaps a delicate and crunchy apple compote.