PORK CHOP SANDWICH
With apologies to the other two folk who posted Pork Chop Sandwich recipes, neither resembled what I think of as a true pork chop sandwich. I grew up in SW Montana, where the locally famous Pork Chop John's sandwich shops exist. I believe the originals are actually battered after flouring and then deep fried and I never pass up a chance to eat one if I am in Butte or Bozeman, but I don't even own a deep fryer, so I fiddled around with what originally was my favorite chicken fried steak recipe until I came up with this.
Provided by hipshot55
Categories Lunch/Snacks
Time 40m
Yield 6-8 sandwiches, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oil in heavy skillet over medium-high heat.
- Mix the flour and spices together for a dredge and place in a pie pan or similar flat vessel. I like mine spicy, so feel free to adjust the spices to fit your tastes.
- Place beaten eggs in second pie pan.
- Place breadcrumbs in third pie pan.
- Place chops between two sheets of plastic wrap and pound until they are roughly 1/2" thick. I actually use my 48 needle meat tenderizer and dredge the chops in the flour/spice mixture prior to tenderizing to force some of the spices into the meat.
- Dredge chop in flour/spice mixture.
- Dip into beaten eggs, making sure both sides are well coated.
- Dredge in the breadcrumbs, thoroughly coating both sides.
- Place chop in pan, frying 3-4 minutes per side, until GBAD (golden brown and delicious).
- Drain briefly on paper towels or cake rack in a coookie sheet.
- Place on bun with condiments and garnishes of your choice. Traditional is yellow mustard, onion slice, tomato slice and lettuce. My brother likes applesauce, but then, he puts catsup on tacos, so what does he know? ;).
Nutrition Facts : Calories 963, Fat 23.2, SaturatedFat 6.7, Cholesterol 406, Sodium 3030.6, Carbohydrate 66.9, Fiber 3.9, Sugar 4.8, Protein 114.3
HOOSIER PORK-TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
- Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
- Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
POPPIN' PORK CHOP SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 12 servings
Number Of Ingredients 23
Steps:
- For the pork chops: Heat a large cast-iron skillet over medium-high heat.
- In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.
- Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.
- In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.
- For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.
- For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.
- Serve hot or wrap in sandwich wrap/foil for transport.
- To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
- Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.
PAN-FRIED PORK CHOPS WITH SWEET BBQ SAUCE
Pork chops are cool again and this version is addictive and ready in 15 minutes.
Provided by terryhongzs
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
- Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.
Nutrition Facts : Calories 796 calories, Carbohydrate 107.8 g, Cholesterol 130.3 mg, Fat 18.3 g, Fiber 3 g, Protein 50.8 g, SaturatedFat 4.7 g, Sodium 1698.7 mg, Sugar 87.4 g
FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)
A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.
Provided by DPN9925
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork tenderloin into 3/4 inch slices.
- Pound the slices until each is about 1/4 inch thick.
- Place the cracker meal in a dish (aluminum pie pans work great).
- In a second dish, pour in the water and stir in the bouillon.
- Dip each slice in the bouillon water and then in the cracker meal.
- Coat well.
- Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
- Drain.
- Serve on a hamburger bun with your choice of condiments.
FRIED PORK CHOP
This pork chop is so good you'll say it tastes like heaven!
Provided by CHS_GRAD_2010
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
- When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 12.1 g, Cholesterol 32.4 mg, Fat 10.7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 2.6 g, Sodium 284.4 mg
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