Pork Chop Sandwiches Food

POPPIN' PORK CHOP SANDWICHES

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.

BERNIE'S PORK CHOP SANDWICHES

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.

PORK SCHNITZEL SANDWICH

Steps:

• For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
• Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
• Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
• Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
• For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
• For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.

25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES

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.

PORK CHOP SANDWICH

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? ;).

CHICAGO-STYLE PORK CHOP SANDWICHES

Steps:

• In a large skillet over medium heat, warm the vegetable oil. Add the onions and season them with half of the salt and pepper. Toss to mix well and cook until they are soft and well browned, about 15 minutes. With a slotted spoon, transfer the onions to a bowl and set them aside.
• Preheat the broiler on high. Season the chops with the remaining salt and pepper. Add a little more oil to the pan if needed, then raise the temperature to medium-high. Add the chops and cook for 3 to 4 minutes per side, until they are golden brown.
• Under the broiler, toast the buns on the cut sides only, until lightly browned. On each bun, place a pork chop and then top it with one-sixth of the onions. Serve immediately.

PORK CHOP SANDWICHES

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.

PORK CHOP SANDWICHES.

Steps:

• In a flat bowl, lightly beat egg with the teaspoon of water.
• Place panko in a second flat bowl and mix in pepper.
• Heat 1 inch of oil over medium high heat in a cast iron skillet.
• Trim any fat off the chops. Pat dry and dip in the egg mixture.
• Next, dip the chops in the panko and coat well. Lightly shake off excess.
• Once the oil is hot, carefully place 2 of the chops in the oil. Cook until golden brown. Repeat with the other 2 chops.
• Serve hot on the buns with plenty of mustard, onion, pickle, and mayo if desired.

TANGY SLICED PORK SANDWICHES

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.