BERNIE'S PORK CHOP SANDWICHES
My aunt worked in Butte, Montana, and whenever we visited we had pork chop sandwiches. This recipe is a take on that old favorite. -Jeanette Kotecki, Billings, Montana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place cornmeal in a shallow bowl. In another bowl, mix flour and spices; add milk, stirring just until dry ingredients are moistened. Pound chops with a meat mallet to 1/4-in. thickness; season with salt and pepper., In two batches, heat oil in a large cast-iron or other heavy skillet over medium heat. Lightly coat chops with cornmeal. Dip in batter, allowing excess to drip off; place in skillet. Cook until golden brown, 2-4 minutes per side. Drain on paper towels. Serve in buns, topping with remaining ingredients as desired.
Nutrition Facts : Calories 476 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 564mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
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
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.
LEMONGRASS PORK PICNIC SANDWICH
This recipe is sponsored by Kohl's®️. Inspired by the flavors of a Vietnamese banh mi, this large-format sandwich is a showstopper designed for a crowd. We stuff a boule with grilled lemongrass pork, quick-pickled carrots and daikon and colorful fresh summer herbs and vegetables, then wrap it up and weigh it down to allow the flavors to marry. A couple of hours later, the pressed sandwich is ready to slice into wedges and enjoy at a picnic or party.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the pork and marinade: Whisk together the oil, brown sugar, fish sauce, soy sauce, garlic, lemongrass, ginger, shallot and 1 teaspoon salt in a large bowl. Add the pork chops and rub to coat. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.
- For the pickled vegetables: Meanwhile, combine the sugar, 1 tablespoon salt and 1 1/2 cups water in a medium saucepan and bring to a simmer over high heat. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the vinegar and let cool for 10 minutes.
- Add the shallots, carrots and daikon to the saucepan and fully submerge, using a small plate to weigh them down if necessary, for at least 1 hour. (The pickled vegetables can be made up to a week in advance and refrigerated in an airtight container.)
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Remove the pork chops from the marinade and discard any excess. Grill until dark brown, charred in spots and cooked through, about 3 minutes per side. Transfer to a plate.
- For the sandwich: Slice the boule in half horizontally. Remove some of the fluffy interior from both halves and reserve for breadcrumbs or another use. Spread the cut sides with the mayonnaise and sriracha. Layer the pork chops on the bottom half and sprinkle with the Maggi seasoning. Drain the pickled vegetables and layer them on top of the pork. Top with a layer of cucumbers, then jalapeños, then tomatoes. Fill the top half of the boule with the cilantro, then carefully flip to close the sandwich. Wrap the sandwich tightly in aluminum foil and refrigerate with a cast-iron skillet on top. Add a few jars of whatever is already in your refrigerator to the skillet to help weigh it down. Let sit for at least 2 hours, up to overnight, for the flavors to marry.
- Unwrap the sandwich and let sit at room temperature for 30 minutes before serving. Cut into 8 wedges.
PORK SANDWICH SPREAD
From Norfolk, Nebraska, Lorraine Kramer sent this recipe that uses up extra pork and makes a satisfying solution for brown-bag lunches. "This is a favorite that I turn to whenever I have leftover pork roast," she writes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.
Nutrition Facts :
PORK CHOP SANDWICHES
What do you do with left over pork chops? Make pork chop sandwiches. A great, east and fast way to get lunch or dinner on the table in 15 minutes when you have no time to do anything.
Provided by iluzen
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place pork chops in a frying pan with 2-3 tablespoons of water and cover.
- Place frying pan over low to med low heat and gently re-heat. This will take 5-7 minutes depending on the thickness of your pork chops.
- Toast hamburger buns in a dry pan. You can spread a little butter flavored Crisco to help them toast. Toast to your degree of perfection. (That is a medium golden brown for me.).
- Remove pork chops from the pan and remove from the bone. (You may need to trim the pork chops to the bun size.).
- Place pork chops, lettuce, tomatoes and mayo on the bun. Serve with apple sauce and enjoy.
Nutrition Facts : Calories 344, Fat 16.1, SaturatedFat 5.4, Cholesterol 75, Sodium 273.2, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 26.6
TANGY SLICED PORK SANDWICHES
Hot pork bun sandwiches, great for small or big kids on a chilly afternoon. Serve with additional sauce on the side, if desired.
Provided by MARBALET
Categories Main Dish Recipes Sandwich Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 32 g, Cholesterol 64.5 mg, Fat 21.7 g, Fiber 1.3 g, Protein 15.1 g, SaturatedFat 10.6 g, Sodium 585.7 mg, Sugar 8.2 g
25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES
Here are tasty hot sandwiches you can enjoy any weeknight, stuffed with grilled boneless pork chops seasoned with tangy BBQ sauce.
Provided by My Food and Family
Categories Bbq
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
- Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
- Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.
Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 850 mg, Carbohydrate 40 g, Fiber 6 g, Sugar 15 g, Protein 31 g
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- Place pork between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.
- Meanwhile, combine flour, sugar, and salt in a medium bowl. Stir together egg and milk; add to dry mixture, beating until smooth. Dip pork, in batches, into batter, and fry 3 minutes on each side or until golden and pork is done. Drain on a wire rack over paper towels.
- Spread both halves of each bun with desired amount of mustard. Layer with 2 pork chops, 2 tomato slices, and desired amount of coleslaw on bottom half of each bun. Cover with top halves of buns.
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